Arretjescake

Put the eggs with the sugar in a bowl and mix in 3 min. Airy with a hand mixer. Add spoon for spoon with stirring the cocoa.

Meanwhile, melt the butter in a saucepan over low heat. Pour the melted butter into the cocoa mixture with a wooden spoon.

Keep stirring until it is a smooth mixture.

Put the biscuits in a plastic bag or a clean tea towel. Crumble them by rolling over it with a rolling pin.

The crumbs should not be too fine. Mix the crumbs through the cocoa mixture.

Place a piece of parchment paper in the cake tin and scoop the sandwich cake mixture into it. Smooth and sprinkle with the sprinkles.

Let stiffen in the refrigerator for at least 2 hours.