1 package of vanilla wafers
200 g of butter
Filling
2 tablespoons (sopa) of black coffee
1 cup (chá) of hot water
1 cup (chá) of dried prune without pits chopped
1 can of sweetened condensed milk
1 tablespoon (sopa) of butter
2 tablespoons (sopa) of cocoa powder
Coating
250 g of whipped cream
1 package of vanilla wafers
200 g of butter
Filling
2 tablespoons (sopa) of black coffee
1 cup (chá) of hot water
1 cup (chá) of dried prune without pits chopped
1 can of sweetened condensed milk
1 tablespoon (sopa) of butter
2 tablespoons (sopa) of cocoa powder
Coating
250 g of whipped cream
Blend the wafers well in a food processor and reserve in a bowl
Melt the butter in a saucepan and pour it, gradually, over the crushed wafers
Mix well to form a smooth mixture
Line the bottom and sides of a removable ring mold with the mixture and reserve
Filling
Prepare the coffee with hot water and let it sit for a few minutes
Strain and transfer to a saucepan
Add the prune and cook over low heat, stirring occasionally, until thickened
Stir every now and then and remove from heat
À part mix together the sweetened condensed milk, butter, and cocoa powder and cook over low heat, stirring constantly, until a smooth cream forms
Remove from heat, add the filling mixture, and stir well
After cooling, spread it on the cake, cover with whipped cream, and chill.
