We’ve come up with an easy-to-make, delicious recipe! De Lucca Mosaic Cake, which you can freeze in the summer or consume at room temperature, get ready for your favorite dessert this season!
Ingredients
De Lucca Hazelnut Spread
Milk or dark chocolate
Cocoa
Granulated sugar
Boiling Milk
Biscuit
Chopped hazelnuts or walnuts
Take De Lucca Hazelnut Spread, cocoa, sugar and chocolate into a heatproof bowl. Pour boiling milk over it and mix until it gets a smooth texture. Add the shredded biscuits and, if desired, hazelnuts or walnuts. Mix carefully without crushing too much.
Stretch film is laid on a baton or a cake mold with a hole in the middle or on a plate with a high rim, and the mixture is emptied and flattened. When the mixture comes to room temperature, it is taken to the refrigerator and rested for at least 5-6 hours. It can also be kept in the freezer upon request.
Enjoy your dessert!