No-bake “Bird's Milk” cake with Ptichi Skazki candies

Method

1. Crush the biscuits into crumbs and mix with melted butter.
2. Press the crumbs into a 20 cm springform pan and chill for 15 minutes.
3. Cut the candies in half.
4. Whip the cold cream to soft peaks.
5. Lay half of the candies cut side down on the base, top with half of the cream, then the rest of the candies and cream.
6. Melt the chocolate with 2 spoons of cream and pour over the cake.
7. Chill for at least 3 hours, preferably overnight.

TipCut the candies with a knife dipped in hot water so the soufflé doesn't stick and the cut stays neat.