For the biscuits:
400g butter biscuit cookies (Petit Beurre, Graham cracker, digestive biscuits)
250ml milk
For the filling:
500g whipping cream
100g milk
120g cream cheese
60g powdered sugar
For the topping:
100g cream
100g dark chocolate
Line a square or round 20cm/8inch cake ring with baking paper.
To prepare the filling: on a stand mixer (or handheld mixer), using the whisk attachment, whip all ingredients until fully combined and aeriated. Reserve about a fifth of the mixture to the side.
Dip each biscuit in milk for 1-2 seconds and arrange them at the bottom of the ring.
Place a third of the filling on top of the biscuits and level the top using a spatula or the back of a spoon.
Repeat this process 2 more times, finishing with the last layer of the filling.
Place in the fridge for about an hour to set.
To make the topping: melt the cream and chocolate in the microwave, 30 seconds at a time, mixing every time until you get a smooth ganache.
Pour the chocolate on top of the chilled cake.
Place in the freezer for 10 more minutes.
Using the reserved filling, pipe with a star nozzle on the sides of the cake. You can add sprinkles on top as well.
