Fruity polar bear

Name: Fruity polar bear
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 250–300 g Raspberries; 400 g white couverture; 275 g Coconut oil; 2 Eggs (size M); 25 g Icing sugar; 4 packs (125 g each) Butter biscuits with dark chocolate; 50 g Dark chocolate coating; 7-10 Tbsp Cling film; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

250–300 g Raspberries
400 g white couverture
275 g Coconut oil
2 Eggs (size M)
25 g Icing sugar
4 packs (125 g each) Butter biscuits with dark chocolate
50 g Dark chocolate coating
7-10 Tbsp Cling film
baking paper

Directions

1
Line a box mould (25 cm long; 10 cm wide; 1.4 litres capacity) with foil. Sort raspberries. Chop white chocolate coating. Melt together with coconut oil over a warm water bath. Beat eggs and icing sugar with the whisk of the hand mixer until thick and creamy. Stir the couverture mixture into the egg cream. Place back on the warm water bath
2
Put a little chocolate cream in a thin layer of about 0.5 cm on the bottom of the mould and cover it with raspberries. Cover the raspberries with a thin layer of chocolate cream and place a layer of biscuits on top. Cut a few biscuits into pieces (cut them into thirds or halves so that the biscuits lie close together as a layer in the mould). Spread another thin layer of chocolate cream on the biscuits. Repeat the process 3 more times until about 360 g biscuits and all the chocolate cream are used up. Finish with a layer of chocolate cream. Keep the mould cold overnight
3
Chop the dark chocolate and melt over a warm water bath. Turn the cake onto baking paper, remove the foil. Dribble chocolate in strips over the cake with a spoon and let it stand for about 15 minutes. Lift the cake onto a plate with the cake topping
4
waiting time approx. 12 1/4 hours