• Plain wafers – 2 packs
  • For cream:
  • Condensed milk – 2 cans
  • Butter – 500 g
  • Сhocolate ganache:
  • Chocolate – 150 g
  • Dairy cream 30% — 120 ml
  • Glaze:
  • Egg-white1 pcs
  • Sugar powder – 150–250 g
  • Corn starch – ½ tea spoon
  • Chocolate glaze – 1 pack
  • Decorates:
  • Dairy cream 35% — 10 ml
  • Sugar powder – 40 g
  • Green food dye
  • Glazed peanut – 100 g
  • Chocolate drops or seeds — 150g


  1. Prepare a ganache. Break a chocolate into small pieces. Heat dairy cream and add chocolate, wait until completely melt. Cover with a food film and put on a fridge for 2–3 hours. Wait until it became thick. If it is too thick heat the ganache on a water-bath or in a microwave. Be careful, do not heat it too much!
  2. Prepare a cream. Bled butter on a low speed, add condensed milk and continue mixing.
  3. Set aside some cream to decorate the cake. Put it in a pastry bag with a nozzle and put it in a fridge.
  4. Half of the cream mix with the seeds in chocolate or chocolate drops. Spread wafer sheets with the cream with drops, then the rest of the cream. Top and sides align ganache and put the cream in the freezer for 20 minutes.
  5. Mix dairy cream with sugar powder to stable peaks. Divide it on two parts, add a colorant in the first part and put it in a pastry bag.
  6. Prepare a white glaze. Stir the egg-white, but do not blend it. Add sugar powder in a small portion, the portion depends on a size of egg-white. The mass should be thick and fluid. Add corn starch, mix all the mass and pour on the cake. Level with a spoon to form drips. Put the cake in a fridge.