Brown and cream cake
Instructions
Sprinkle the ladyfingers and rum line 1.
Crumble the marrons glacés and cospargerne a pinch over the ladyfingers; make 1 layer of cream and so proceed to alternate layers of ladyfingers sprayed rum, marrons glacés and cream, keeping aside a little cream and marrons glacés for decoration.
Out the ingredients, put the cake in the fridge.
After a few hours, garnish with the whipped cream and remaining marrons glacés and serve.
Ingredients and dosing for 6 persons
- 250 g of biscuits savoiardi
- 500 g of whipped
- 350 g of marrons glacés
- 1 glass of rum