Biscuit cake
Ingredients:
- Countertop:
- 400 gr TECSA soft biscuits / Petit Beurre TECSA
- 250 ml of coffee
- Vanilla cream:
- 500 ml of milk
- 4 tablespoons of starch (60 gr)
- 180 grams of sugar
- 50 gr of butter
- 4 eggs
- 1 vanilla sugar
- To garnish:
- 300 ml of whipped cream
- 2 spoons of powdered sugar
Vanilla cream: separate the egg whites from the yolks and beat the egg whites with a pinch of salt, then put them in the refrigerator
In a bowl, put the egg yolks, which we mix with the starch and 150 ml of milk, until the starch dissolves well. Mix the other part of the milk with the sugar and put it on a low heat until it melts. When it has heated up, pour it in a thin stream over the yolks, stirring continuously (be careful not to coagulate the eggs). We pour the composition back into the saucepan and put it on the fire, stirring until it starts to boil and thicken. Put the saucepan aside and incorporate the butter and the beaten egg whites into the foam, in 3 batches, with the help of a whisk. Put it back on the fire and cook for another 2 minutes, stirring so that it doesn’t stick.
Assembling the cake:Prepare a slightly sweetened coffee and line the biscuits. Dip each biscuit in the coffee for just a second (petit beurre biscuits absorb the liquid very quickly) and place them on the plate. After placing a row of biscuits, pour a third of the cream, then put another layer of biscuits and so on until the cream is finished. (4 layers of biscuits and 3 cream)
Decoration: Whip the cream with 2 spoons of powdered sugar and decorate the tortulet, then dust it with cocoa and decorate as you like.
