Quick, light and easy dessert/cake, made in half an hour, and eaten in half an hour lol. My children love this kind of cakes and I make them only on their request.
The biscuits I use are simple rectangular tea biscuits, I'm sure you can find them in your place. They will replace the biscuit/sponge cake. The biscuits become soft from the cream and every bite of this cake is a real pleasure - you'll thank me later :)
I used cocoa tea biscuit only to achieve contrast between layers. If you use light biscuits then you can add 1 chocolate in the filling (add it with the butter and melt it).
Ingredients:
- 300 g (0,7 oz)cocoa biscuits (you can also regular light biscuits)
For the cream
- 1 egg
- 50 g (3.5 tbs) of sugar
- 20 g (2.5 tbs) of flour
- 20 g (2.7 tbs) of starch
- 2 teaspoons of vanillin extract
- 500 ml of milk (2 cups)
- 50 g (half a stick) of butter
Glaze
- 150 g (0.3 oz) of dark chocolate for cooking
- 150 ml (2/3 cup or 5 oz) of heavy cream
Preparation:
- Mix all the ingredients for the cream with a mixer (except the butter) in a cooking pot. Mix well so that there are no lumps and then put it on a low temperature to cook until cream thickens.
- While the cream is still warm/hot, add the butter and mix well. Leave to cool until lukewarm.
- In a small rectangular pan, arrange about 1/3 of the biscuits and add 1/3 of the cream. The procedure is repeated 3 times.
- Finally, the glaze is prepared, the cream is heated and the chocolate is added. Mix until melted and smooth and then pour the glaze over the cake.
- Let it harden well in the refrigerator, then cut it into cubes.
Cheers
