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1: In a saucepan, pour the milk and add the sugar, starch and vanilla essence. Mix well until the sugar dissolves completely and leave to boil – when it starts to boil, stir vigorously to avoid sticking to the bottom of the pan. After a few minutes, the cream hardens and is ready – let it cool down at room temperature. The starch can be replaced with a packet of vanilla pudding.
2: Add the butter at room temperature and mix until you get a smooth and creamy consistency – the cream should not be hot.
3: If you want a chocolate variant, add cocoa to the cream and mix until completely incorporated.
: In a mold or dish suitable for refrigeration, start assembling the cake. Place a layer of biscuits in the bottom of the dish, covering the entire surface.
5: Pour a layer of the milk cream and butter over the biscuits, covering them completely. Repeat the process alternating the cookie layers with the mixture until you have used all the ingredients.
6: Finish the cake with a layer of cream and decorate the top with a chocolate ganache combined with chocolate flakes, nuts or fresh fruit.
Cover the cake with plastic wrap or a lid and let it rest in the refrigerator for at least 4 hours, or preferably overnight, to allow the cookies to soften and form a perfect texture.
Tips and tricks for this cake
Choice of biscuits: You can experiment with different types of biscuits to achieve varied textures and flavours. Digestive biscuits are healthier and have a distinct taste, while Maria biscuits are classic and soak up perfectly in the milk mixture.
Cream consistency: Make sure the butter is at room temperature to achieve a creamy consistency. If the mixture is too thick, you can add a little milk to thin it out.
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