The Cookies® base for the cake filling
The Biscottino paste for the cake
The Cookies® variegato for the Cake
The Mec3 Bagny Maraschino

and for the decoration...
Mec3 Farcitutto Chocolate
Mini cocoa Cookies®

1 recipe book and 1 list of ingredients
2 price cards
Ask for the Cookies® Cake moulds

Fresh milk
Fresh cream
Sponge cake (preferably cocoa sponge cake)

1 whipping machine
1 shock freezer or deep freezer
1 little bowl
1 pastry brush
1 knife
1 soft spatula
1 spoon
1 flat spatula to level the cake surface
1 professional torch
5 Cookies® cake moulds
Plates for the cakes

300 g of Cookies® base for the cake filling (2 bags)
500 g of fresh cream
500 g of milk
100 g of Biscottino paste (1 jar)
(to be whipped in the whipping machine in order to OBTAIN 5 CAKES)

In order to obtain a consistent structure for the filling, it is necessary to put the steel whipping bowl into the shock or deep freezer for some minutes. Be sure that the milk and the cream used are cold (+3/+5°C).

1. Pour the contents of 2 bags of Cookies® base for the cake filling into the whipping machine and add 500 g of milk, 500 g of cream and 1 jar of Biscottino paste. Start the whipping machine. The initial speed should be low and has to be higher after a few minutes to obtain a good consistency for the filling.
2. In the meantime cut the sponge cake in round slices with the Cookies® cake moulds. Put each of the 5 Cookies® cake moulds on the 5 plates and put the previously prepared sponge cake discs on them.
3. Prepare the syrup: pour 2 parts of Mec3 Bagny Maraschino (approx. 180 g) and 1 part of water (approx. 90 g) into a little bowl and mix up carefully. Soak the sponge cake with the prepared syrup with a pastry brush.
4. Spread a generous layer of Cookies® variegato on each sponge cake disk.
5. Pour the previously prepared filling on each cake and level the cake surface with a  flat spatula. Put the cakes into the shock freezer for at least 30 minutes or into the deep freezer for at least 2 hours.

(follow the instructions for the 5 cakes)

1. Take the cakes out of the shock or the deep freezer.
2. Pour a generous quantity of mec3 Farcitutto Chocolate onto the whole surface of each cake and level it carefully with a flat spatula. The remaining product can be used for the preparation of another cake.
3. Take the cakes out of the steel moulds with a professional torch.
4. Decorate each cake border with 12 Minicookies biscuits and finish the decoration with 2 or 3 biscuits in the middle.

Keep the cakes at a temperature of -18/-20°C. Take them out of the freezer approximately for 10 minutes before serving. Don't keep them at a temperature of +2/+5°C.

Cookies® Cake is one of Mec3's Kits.
If you want to know how the Kit is composed, just go to the technical description.