Tronchetto Christmas
130 recipes
Croissant cake with cream heart
ingredients
servings
8
Biscuits
250 oz
Butter
120 oz
Whipping cream
250 oz
Sweetened condensed milk
120 oz
Vanillin
1 sachet
Dark chocolate, with milk
80 oz
Dried hazelnuts
25 oz
Desserts from Italy
Croissant cake with cream heart
Croissant cake with cream heart
ready in
8 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A very easy ice cream cake that does not absolutely freeze in the freezer. Delicious as the origianle croissant heart of cream!
preparation
step 1
Chop the biscuits and mix them with melted butter. Cover the baking tray with the film, pour the biscuit mixture into the bottom, compact the base well and put it in the fridge for half an hour.
step 2
In the meantime mount the cream with vanilla (or vanilla essence), add the condensed milk and mix it all gently.
step 3
Take the base of cookies, pour the cream, level it well, then put the cake in the freezer for at least 8 hours (I prepared it the day before and held in a freezer one night).
step 4
At this point, resume the cake, decorate it with the chocolate and butter loose together and the hazelnuts cut out roughly. Place the cake in a freezer for one hour and remove it for a quarter of an hour before serving it
