Two Fastest & Easiest Desserts in One — Perfect for Any Occasion

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Measure 400 milliliters of water using a measuring cup or two 200-milliliter glasses.

Measure 400 grams of granulated sugar, using two full glasses if scales are unavailable.

Add 250 grams of margarine or butter to a pot.

Add 200 grams of chocolate, choosing between cocoa cream bars or real chocolate based on preference.

Melt the mixture over medium to high heat, stirring occasionally until everything melts.

Let it boil for 30 seconds, then remove from heat and stir to reduce foam.

Add 500 grams of ground biscuits to the melted mixture and mix well.

Set the mixture aside to cool slightly while preparing the second filling.

For the second filling, measure 400 grams of sugar and add it to a pot.

Add 400 grams of sour cream and 250 grams of margarine or butter to the pot.

Add 100 grams of broken white chocolate and melt everything over low heat, stirring constantly.

Once melted, allow it to boil for about 1 minute, then remove from heat.

Add 300 grams of ground Plazma biscuits to the mixture and stir to combine.

Spread the first wafer cake by layering the wafers and filling, pressing down slightly as you go.

Cover the top with a sheet of baking paper and place a board on top, pressing down gently.

Put a weight of 1 kilogram on top and refrigerate for 1 to 1.5 hours.

Repeat the process with the second wafer cake, using the best sheets for the top and bottom.

Spread the filling with Plazma biscuits and white chocolate, ensuring it's evenly distributed.

Cover with another wafer sheet and press down gently, repeating the layering process.

Place baking paper and a board on top again, refrigerate for the same duration.

After 1 to 1.5 hours, remove from the fridge and cut the cakes to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens