Crumble the biscuits as fine as possible before placing them in a mixing bowl
Grind the pistachios and add it to the bowl, along with the cocoa powder, sugar, and butter. Mix together well. The mixture should stick together slightly (depending on how much butter you use, the more butter the firmer the cake)
Line a tin or a deep dish with baking paper, foil or grease it. Add the crumble mixture to the tin and spread evenly. Place in the fridge for at least an hour to set
Take the tin out of the fridge. Flip the crumble onto a serving plate to prepare for glazing. Pour the mirror glaze over the cake, decorate with edible roses, sprinkles, nuts or fresh fruit
Store in the fridge until ready for serving
Ingredients
Directions
Crumble the biscuits as fine as possible before placing them in a mixing bowl
Grind the pistachios and add it to the bowl, along with the cocoa powder, sugar, and butter. Mix together well. The mixture should stick together slightly (depending on how much butter you use, the more butter the firmer the cake)
Line a tin or a deep dish with baking paper, foil or grease it. Add the crumble mixture to the tin and spread evenly. Place in the fridge for at least an hour to set
Take the tin out of the fridge. Flip the crumble onto a serving plate to prepare for glazing. Pour the mirror glaze over the cake, decorate with edible roses, sprinkles, nuts or fresh fruit
Store in the fridge until ready for serving
