1 box of crushed biscuits (180g)
1/4 cup of orange liqueur (60ml)
Butter (for greasing)
3/4 cup of caramelized sugar (135g)
1 cup of chopped nuts (100g)
2 liters of cream ice cream or vanilla
1 box of crushed biscuits (180g)
1/4 cup of orange liqueur (60ml)
Butter (for greasing)
3/4 cup of caramelized sugar (135g)
1 cup of chopped nuts (100g)
2 liters of cream ice cream or vanilla
Place the biscuits in a bowl, soak with the liqueur and reserve
Grease a work surface with butter
In a pan, cook the caramelized sugar over low heat until it reaches a caramel state (do not add water)
Add the nuts, mix well, and spread immediately on the greased surface
Let it cool, remove from the surface with a spatula and break into pieces
Mix with crushed biscuits
Line an 23 cm diameter high mold with parchment paper
Spread a layer of ice cream and cover with the biscuit mixture
Continue alternating layers of ice cream and biscuit
Finish with a layer of biscuit
Cover with plastic wrap and refrigerate for 6 hours or until firm
Unmold the cake and serve
358 calories per slice
