Biscuit cake

1 serving


Crush the cookies, pour milk and rum and leave to soak. Grind the softened butter with two-thirds of powdered sugar, and then introduce, stirring continuously, one at a time, yolks. Then add the cocoa, vanillin, nuts and swollen biscuits and mix well. Beat two chilled egg whites into a strong foam with three tablespoons of icing sugar and carefully introduce the protein mass into the dough. Place the cake in the tin and refrigerate. When the cake hardens, coat it with sour cream cream, whipped with the remaining icing sugar, garnish with fruit or jam berries and serve for tea.