Who doesn't love Monchou cake? This version with a Leontientjes biscuit base is deliciously festive.
Ingredients
Preparation
- Crumble the biscuits between your fingers.
- Melt the butter in a pan and add the biscuit crumbs. Stir this well until firm.
- Spoon the mixture into a baking tin lined with baking paper and spread evenly over the bottom.
- Place the base in the fridge to allow it to cool.
- In a bowl, whip the cream with 2 tablespoons of sugar until stiff.
- In another bowl, mash the sugar, vanilla sugar and MonChou with a fork until creamy.
- Add the MonChou mixture to the whipped cream and briefly whisk well.
- Spoon the filling onto the cooled cake base and put the cake in the fridge for at least 2 hours.
- Finish the cake by spooning the strawberries on top.
