"Krem a la Krem" Shortbread Bars

Prepare the ingredients for the cake.

Separate the egg whites from the yolks.

Beat the egg whites, when they increase in quantity 3 times, add a little sugar and continue to beat well with the mixer.

The egg whites are ready when you carefully turn the bowl over and they no longer flow.

Add a yolk to the egg whites and mix a little after each.

Add the Chocolate Ole Cream and mix until smooth.

This is the dough for the cake top.

Prepare the tray to bake the top and spread it with baking paper.

Put the dough in the pan, even out and bake for about 30 minutes. Press the countertop with your finger, if the depression disappears immediately, it means it is baked.

Allow to cool.

In a bowl pour the milk, sour cream and Vanilla Ole Cream.

Mix well until the cream thickens well.

Cover the top with vanilla cream, evenly.

Prepare the icing: Put 2 tablespoons of water in a small saucepan, when it starts to boil, add the sugar and mix with a spoon until it melts. Then pour 2 tablespoons of liqueur or brandy and broken chocolate pieces - stir until the chocolate melts. Add the butter, let it melt - mix well to blend the composition and remove from the heat. Allow to cool to room temperature.

After it has cooled, pour the icing over the vanilla cream, level with a knife or spatula and leave in the fridge for 2-3 hours.

After 2-3 hours, take the cake out of the fridge and portion it. Careful! After each cut, wash the knife with cold water, to make it easier to cut and make the cake section more aesthetic.

Good appetite!