Lane cake (classic, hazelnut, amaretto)
Small cake with 9 slices
- 3 spoons of raisin
- 4 cl rum flavour
- 300 gr Lane grounded biscuit (150+150)
- 4 portions of Premium Classic hot chocolate
- 5 dl milk (2,8%)
- 18 pieces of whole Lane biscuit
Making: 18 pieces biscuit should be broken to 1/4-3/4 rate. Broke the smaller ones to smaller pieces, and put them into the cake shape.
Down dollop: 2,5 portion hot chocolate (classic/hazelnut/amaretto) + 150 gr ground Lane biscuit + 1 spoon powdered sugar + a little milk, then stir it, till it isn’t thick enough. Put the half of the rum flavour into the dollop. Fill the dollop into the cake shape. Put the Lane biscuit around the dollop. Make 1,5 portion hot chocolate, add the other half of the rum flavour into the chocolate, than stream the half of it onto the down dollop. Upper dollop: 150 gr grounded Lane biscuit + 1 spoon powdered sugar + 3 spoons of raisin + 1 dl milk. Stir it, but it doesn’t have to be so thick like the downer dollop. Put this also to the shape cake. Stream the remaining hot chocolate onto the cake. Take it into the fridge!
It may served with cream and with Top Topping!
