Ingredients
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2 packs cornstarch biscuit
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250g unsalted butter(room temperature)
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1 cup + 1 tablespoon(+/-200 g) Sugar
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3 gemspassed through the sieve
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2 cans ice cream
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1 tablespoon Port Wineor liquor (optional)
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Coverage:
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1 tablespoon unsalted butter
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4 tablespoons chocolate powder
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1 can condensed milk
Directions
How to Make Torta Alemã:
- Beat the butter and sifted sugar (reserve a tablespoon) until you get a whitish and fluffy cream.
- Add the yolks one by one.
- Add the whey-free sour cream gradually until you get a homogeneous mixture. Reserve.
- Add the whey cream, milk, port wine or liquor, and the sugar.
- In a pyrex dish, alternate a layer of cookies moistened quickly in milk with a layer of cream.
- Repeat the layers until the ingredients are finished, finishing with a layer of cookies.
- Cover the pie with plastic wrap and refrigerate until firm (preferably overnight).
- Make the topping, like a soft brigadeiro: add the condensed milk, butter, and chocolate, stirring non-stop until it begins to thicken. Wait for it to cool down.
- When serving, place the chosen topping on the pie.
- Serve cold.
Note:
- This dessert can be frozen. But refrigerate for at least 6 hours to serve.
- If you want to unmold, line the pyrex dish or rim shape with pvc film. Refrigerate, unmold when serving, remove the pvc and cover only the top of the pie.
