Composition / ingredients
Cooking method
1. Base. Cookies together with peeled pistachios are crushed in a blender or meat grinder. Add the soft butter and mix until smooth.
2. Put the crumbs into the mold and tamp them tightly, making the sides. Put the mold in the freezer for 20 minutes.
3. Caramel. Melt butter in a saucepan together with brown sugar. Let it boil and boil, stirring, for 2 minutes. Add salt, pour in a thin stream of cream, mix until smooth. Cool it down.
4. Pour the cooled caramel on the cookies and put in the refrigerator for 40-45 minutes.
5. Glaze. Melt the chocolate in a saucepan, pour in the cream, add condensed milk and butter, mix until smooth and boil over medium heat for 5 minutes. Cool it down.
6. Carefully pour the chocolate over the caramel. Put the cake in the refrigerator overnight.
7. Remove the finished cake from the mold, decorate with chopped pistachios and oreo cookies.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raw California walnut - 629 kcal/100g
- Pistachios - 638 kcal/100g
- Coffee cookies - 589 kcal/100g
- Waffle cookies - 540 kcal/100g
- Kurabye cookies - 489 kcal/100g
- Butter cookies - 510 kcal/100g
- Chocolate cookies - 406 kcal/100g
- Salt - 0 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Brown sugar - 394 kcal/100g
- Shortbread cookies - 716 kcal/100g
