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Recipe Cream heart croissant cake of 30-06-2015 [Updated on 19-06-2017]
With the cream heart croissant cake it was love at first sight, after seeing it published by several girls on the Facebook group I decided that this would be the cake to prepare for my dad's name day. The recipe is really simple and the result is one of those you don't expect, it really felt like eating an icy cream-hearted croissant, cake-sized though. At my house they are literally crazy for this ice cream cake, so thank you very much to those who first shared this goodness on the web (Rossellainpadella), giving me the opportunity to reproduce it and make it available here to those who follow my blog! Well friends I leave you to the recipe of the day and go back to work, tomorrow I leave for Milan to go to a congress and today I have to speed up everything;) A kiss and we'll read later: *
How to make the cream heart croissant cake
Melt the butter (140 g) and mix it with the crumbled biscuits to form a uniform mixture.
Line a mold with parchment paper or cling film, pour the biscuit mixture into the mold and compact them on the bottom and sides.
Put in the fridge and let it rest for at least 30 minutes.
In the meantime, start preparing the filling.
Whip the cold cream from the fridge.
When it is well whipped, add the condensed milk and vanilla essence and mix gently, stirring with a spatula from top to bottom.
Then take the base back from the fridge, pour the condensed milk filling over it and level it well with a spatula.
Put the mold back in the fridge and let it compact for at least 5 hours.
Melt the butter (40 g) and chocolate in a saucepan over low heat, then let it cool.
When it is just warm, before it starts to solidify, use it to create a decorative design on the cake.
Also add the hazelnuts, toasted and lightly chopped.
Then put the cake in the freezer for 1 hour.
Serve the cream heart croissant cake immediately.