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Ingredients (see above)
Preparation:
Place baking paper at the bottom of the springform pan (diameter approx. 23 cm) and stretch the ring around it. Line the base with the buttered biscuits, cutting the biscuits to fit as needed. Put aside.
Prepare the white layer: Chop the white chocolate into small pieces and melt it in a bain-marie. Put aside.
Whisk the chilled mascarpone with the cold cream until stiff. (Slowly increase the speed of the food processor or hand mixer. Do not beat for too long or the cream will curdle). Reduce the speed to low and pour in the cooled but still liquid chocolate in a thin stream.
Incorporate the breakfast cereals using a spatula.
Spread the white cream evenly over the buttered biscuits.
Place a second layer of butter biscuits on top.
Put the cake in the refrigerator and prepare the milk chocolate layer in the meantime: chop the milk chocolate and let it melt in a bain-marie. Let cool slightly.
Whip the cream until stiff. Incorporate the cooled but still liquid chocolate using a spatula and spread over the biscuits.
Sprinkle the cake with the remaining breakfast cereal and refrigerate for at least 2 hours (or overnight).
Annotation:
*I had Kellogg’s Smacks. If the cake must be gluten-free, you can, for example, use puffed rice. Just puffed rice is much lighter than honey puffed wheat. Therefore, please do not weigh the puffed rice, but measure it with a measuring cup. For the white layer you need 2 ½ glasses (1 glass = 250 ml) and ½ glass for sprinkling. To sprinkle, I mixed the puffed rice with 1 teaspoon of liquid honey then spread it over the cake with my fingers.
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