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Step 1
Put the butter biscuits in a freezer bag and grind them into small crumbs with a rolling pin. Mix the melted butter with the hazelnut nougat cream into the biscuit crumbs. Set a baking frame to 30 x 20 cm and place it on a baking tray. Pour in the biscuit crumbs and press down with a large spoon.
Step 2
Roughly chop the chocolate bonbons and set aside. Finely chop the white chocolate coating and melt it over a water bath. In the meantime, stir the mascarpone, cream cheese, quark and sugar until smooth, stir in the melted chocolate coating. Mix in the chopped chocolate bonbons. Spread the cream on the biscuit base. Cover with cling film and chill for 4 hours.
Step 3
Finely chop the dark chocolate coating and melt it over a water bath. Stir in the coconut oil and as soon as both have melted, spread the icing on the chocolate bonbon layer with a small palette. Spread the roughly chopped chocolate bonbons on top and let it set briefly. Cut the chocolate bonbon slices into approx. 30 squares and serve chilled.
Our tip
Storage
The cake is easy to prepare. You can store it in an airtight container in the fridge. It will last for at least 3 days.
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