Piskota torta

preparation

Preparation time:
     60 min




     1
     Piskote soaked in milk or white coffee, collated by the cup round, coated adhesive foil or plastic bag, and the bottom and around the edges.
     2
     FIL: Whisk the egg yolks with 6 100gr sugar (rile the money). When it cools add umucenih 6 egg whites with 100g of sugar. Whisk in the butter and add 250gr 200gr lukewarm melted chocolate. All mixed and whisk until the ingredients are combined.
     3
     Pour the filling into the pan over the stacked layer of ladyfingers, then remaining custard Piskote stick in the middle, then the top cover aligned at Piskote.
     4
     When it cool down in the fridge, take out the cake on a platter and put over two whipping cream.

serving

This amount is a little less cake, I usually make a half measure, and if you need increase. If you wish, you can put the filling in a little rum, chopped nuts or raisins, very well in all versions.
ENJOY!
ingredients

      2 double boxes or Piskota Marquis biscuits
      6pcs. eggs
      250gr butter
      2 packs of whipping
      chocolate 200gr