Cake made of ready-made shortbread cakes

Why not take advantage of all the benefits of civilization and try the purchased shortbread cakes? The price of the issue is not sky-high, and it's not a sin to cook a delicious cake once again. Such cakes will help out when there really is not enough time, and there is no way to do without a cake.

Some housewives flatly refuse to use store-bought preparations for cakes, be it shortbread cakes or biscuits. They bake cakes in advance, and then at the right moment assemble the cake in half an hour. This is also a good option.

In any case, ready-made shortbread cakes are good. After all, with them it turns out to cook a cake in two counts. You can choose any cream to taste. Sour cream, cottage cheese and condensed milk, as well as butter are suitable.

This recipe offers a very tasty version of chocolate cream. It impregnates the shortbread cakes well, has a rich taste. For cooking, you should choose a container with a thick bottom, otherwise the cream will burn.

1. So, pour sugar into a saucepan with a thick bottom, pour cocoa powder here, mix thoroughly.

2. We send the saucepan to a small fire. Immediately add the softened butter and pour the milk.

3. Preheat the mass, stir. The oil should completely melt, the mass becomes homogeneous.

4. Bring the cream to a boil, keep on low heat for 4 minutes, stirring constantly. We make sure that there is no violent boiling.

5. Add vanilla, keep on fire for another 7-10 minutes. The cream should reach 230 degrees. It is not necessary to measure, for the specified amount of time the desired temperature is reached.

6. The finished cream is slightly cooled, after which we smear the cakes and the surface of the cake with it.

7. For impregnation, we send the cake to the refrigerator overnight (it will take from 8 to 10 hours for impregnation).

We serve the finished cake with tea or coffee.

Eat with pleasure!