Cookie cake
Ingredients
Vegetable confectionery cream - 1 liter
Cookies Full 45 to 45% mocha cream VIOLANTA - 2 packs
Cookies Full 45 to 45% peanut butter cream VIOLANTA - 2 packs
Couverture - 200 gr
Mixed nuts (almonds, pecans, egg pistachios, walnuts) - 200 gr
Non-stick paper

Implementation
Tap the vegetable cream in the mixer. Break the cookies with peanut butter cream and stir. Cut cookies with macaque cream in the food processor.
To lay the cake materials, use a confectionary cloth.
Empty the grated mackerel cookies and press them with a spoon to spread them all over the surface to form the base. Then empty the cream with the cookies, pour the surface and leave the cake in the fridge.
Melt the couverture into a bain marie and spread it on a sheet of non-stick paper. Spread dried nuts over the couverture. Leave in the fridge until you serve.
Cut the cucumber with the nuts into smaller pieces and spread them on the surface of the cake.

Source: masterCLASS with Vangelis Driska
Head Offices
6th km Trikala - Karditsa National Road, 42100, Trikala
24310 43090
24310 43539
info@violanta.gr
Larissa Factory
The Eco Friendly Biscuit Factory
14th km Larissa - Makryhori, 40006 Larissa
2410 541070
larisa@violanta.gr
Athens Branch
Kymis Avenue & Kerasias 19, 13677, Acharnes
210 8395110
210 8395111
athens@violanta.gr
Thessaloniki Branch
Papadiamanti 21, 57009, Kalochori Thessaloniki
2310 789646
2310 755696
thessaloniki@violanta.gr
Financial Progress

In the last few years our company has succeeded a prosperous rising economic status. Last year closed with the best impressions.

The combination of new products promotion, hard work and excellent relations with our partners, with the growth of our international operations, led us to even more positive signs.

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COOKIES