250 grams butter, softened
5 tablespoons icing sugar
100 grams chocolate, coarsely grated
600 grams vanilla biscuit crumbs
450 ml cold milk
150 grams pâte de fruit
150 grams banana lollies
Preparation
In a large bowl, beat the softened butter with an electric mixer on high for about 2-3 minutes, until lighter in colour and fluffy. Add the sifted icing sugar and blend it well with the butter. At this point, add the biscuit crumbs and blend really well. Start drizzling in the cold milk and continue whisking the batter on the lowest speed until completely incorporated and creamy.
Watch it carefully and stop adding milk when the batter seems to be thick and creamy, you do not want it runny. Add the chopped up pâte de fruit, banana lollies, candies, or even walnuts and hazelnuts, that part is up to you. Take a spring form cake pan (23 cm) and lightly grease the bottom and sides. Transfer the batter to the pan, level it as much as you can and place it in the fridge for at least 4 hours. Yields 16 servings.
