Cover a plumcake tin by using plastic film. Pour 500 ml of fresh cream (or 120 g of butter at room temperature and 100 ml of milk) in a bowl and add the mix bag. Whip it using an electric whisk at the maximum speed for 1 minute, till a smooth cream is obtained. Pour the mixture in the pan, alternating it with a layer of biscuits that you find the box. Put it in the freezer for at least 3 hours.
Chocolate cream mix: sugar, chocolate powder 35% (cocoa, low fat cocoa, cocoa paste, sugar), low fat cocoa, cocoa. Plain Biscuits: wheat flour, sugar, sunflower oil 8,7%, glucose syrup, fructose syrup, raising agents: ammonium bicarbonate, sodium bicarbonate; salt, skimmed milk powder, wheat starch, flavourings.
Instant , With biscuits , With chocolate filling
312 g / 374 g
18 / 90