Yomi Rodrig Dutch Monchou Cake - cooking recipe

Ingredients

Baking Paper
80g of Sugar
125 grams of real butter (not margarine)
100g of MonChou
250ml of whipcream
200 grams of Bastogne Cookies
Cherries

Preparation

Put the baking paper on the bottom of the cake pan.

Crumble the cookies and melt the butter in a pan. As soon as the butter has melted, add the cookies en mix them together. When the cookies and butter have become one, spread them on the bottom of the cake pan and make sure the spread if properly pushed down on the pan. Yomi Rodrig prefers to use the other side of the spoon to make sure. Put the cake pan in the fridge to cool down.

Mix the MonChou and the sugar until you get a good and smooth texture. In another bowl, whip the cream until it is ready and then mix the contents of the two bowls. Spread this mixture on top of the bottom in the cake pan and put it back into the fridge. Leave it to stiffen for a few hours. Afterwards, put the cherries on top to finish the cake.

Enjoy!

Yomi Rodrig