Arretjescake

Name: arretjescake
Cook time: 25 min
Total time: 145 min
Yield: 16
Cuisine: Dutch
Ingredients: 2 medium sized egg; 200 g white caster sugar; 50 g cocoa powder; 200 g unsalted butter or margarine; 200 g mariabiscuits; 50 g pure sprinkles

Traditional sandwich cake of eggs, sugar, cocoa, butter, biscuits and sprinkles.

Ingredients

Kitchen Stuff

1 hand mixer
1 rolling pin
1 cake tin
1 baking paper

Directions

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.