Cardamom Lee'S Cake Recipe

1. 1

   In a large bowl, combine cream, cocoa powder, sugar, cardamom seeds, and salt. With an electric mixer or whisk, whip until cream forms stiff peaks.

2. 2

   In a pie plate or wide, shallow dish, combine milk and wine. Briefly dip biscuits in milk-wine mixture, about 5 seconds, then arrange in a single layer in a 9 by 13 cake pan (about 18 cookies per layer). Using an offset spatula, spread 1/4 of whipped cream in a thin, even layer across biscuits, taking care not to tear layer.

3. 3

   Repeat with three more layers of biscuits and whipped cream, cover with plastic wrap, and refrigerate for four hours (or up to overnight). Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.