Shortbread with expanded buckwheat
100 g of oatflakes
50 g of Lestello expanded buckwheat
100 g of sugar
100 ml of 18% cream
1 chocolate coating
Heat the oven to 180ºC. Put all the ingredients in a bowl and mix thoroughly. Put the baking paper on a flat baking tray (18 cm in diameter) and place the dough over it. Even it out. Put in the preheated oven and bake approximately 20 minutes, until the dough becomes golden.
When cooled off, put the fruit on top of the cake and pour chocolate coating over it.