Ingredients

• 400 ml milk
• 50 g cornstarch
• 8 g vanilla sugar (1 bag)
• 125 g granulated sugar
• 200 g white chocolate
• 260 g tea cookie cocoa
• 50 ml unwhipped whipped cream
• 100 g white chocolate

Instructions

1. Break the white chocolate (200 gr) into pieces. In a saucepan, bring the milk together with the cornstarch, vanilla sugar and sugar to a boil while stirring. When the mixture feels thick, turn off the heat. Add the white chocolate and let stand for 1 minute. Mix well.

2. Break the sponge cake into pieces and place in a deep bowl. Add the cornstarch mixture and mix until combined.

3. Spread the cookie mixture on a baking pan lined with baking paper. Press this well. Place in the freezer for a while so it will firm up quickly.

4. Bring the unwhipped whipping cream to a boil. Add the white chocolate broken into pieces and let stand for 1 minute. Mix well until smooth.

5. Pour the white chocolate ganache over the cookie mixture and spread evenly. Place the cake, covered, in the refrigerator to stiffen, preferably overnight.

6. Cut the no bake cake into wedges and garnish as desired. I garnished them with cream, raspberries and fresh mint leaves.