INGREDIENTS
For biscuit
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons sharp flour
- 3 tablespoons cocoa
- 1 bag of baking powder
- pinch salt
For cream
- 500 ml of milk
- 10 tablespoons sugar
- 1 bag vanilla crystals
- 8 tablespoons starch (gustin)
- 250 g butter
- 8 tablespoons sugar
For chocolate glaze
- 300 g cooking chocolate
- 9 tablespoons cocoa
- 9 tablespoons milk
- 9 tablespoons cooking oil
- 150 g butter / margarine
For syrup
- 300 ml water
- 300 g sugar
Preparation:
- Beat egg whites with salt, then gradually add the egg yolks, keep on mixing, then gradually add the sugar and keep mixing until you get a pale yellow mixture well and firmly mixed.
- Add other biscuit ingredients at reduced speed of the mixer, then transfer the mixture into coated and floured pan No.40. Bake at 180 C. Leave to cool.
- Put sugar and water to boil and cook for another 5 minutes after boiling. Leave to cool and pour cooled syrup on the cooled biscuit. Until completely soaked, prepare the vanilla cream.
- Beat butter. Dissolve starch, vanilla crystals and sugar in some milk. Boil the rest of the milk and add the dissolved starch. Stir constantly until cream is dense. Cover with plastic wrap and leave to cool completely. Then nicely mix boiled cream with a mixer and gradually add the cream into mixed butter. Pour cream on biscuit.
- Put all the ingredients for the glaze in a deep bowl, set the bowl into another large bowl with boiling water and mix with a hand stirrer until you get smooth mixture. Pour glaze over the cream.
- Cut in cubes and serve cold from the fridge.
