For some reason cakes stuffed with cream, and especially with biscuit cream, cause enormous excitement!
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For the cake:
  • 400 gr couverture
  • 5 eggs
  • 100 gr granulated sugar
  • 180 gr sunflower oil
  • 80 gr flour
  • 10 gr baking powder
  • 1 pinch salt
For the cream:
  • 500 ml milk, 3.5% fat
  • 50 gr corn flour
  • 3 yolks
  • 140 gr granulated sugar
  • 1 vanilla bean
  • 100 gr biscuits, of your choice


For the cake:
  • Preheat the oven to 160 ° C in the air.
  • Break down half of the couverture into very small pieces.
  • Melt the couverture in a double boiler.
  • In another bowl add the eggs, sugar, sunflower oil and stir with a whisk until homogenized and sugar dissolves.
  • Finally, add the melted couverture, mix well and leave aside.
  • With a knife, cut the remaining 200 grams. couverture and put them in a bowl.
  • Sift the flour, baking powder and salt, add them into the bowl we put the chocolate and mix gently.
  • Pour the solids into the liquid materials and mix with a spatula until the materials are homogenized.
  • In a buttered form of 10x20 cm, slowly pour our entire mixture.
  • Bake in the oven for 1 hour and 10 minutes.
  • After cooking, let it cool for 2 hours before stuffing it.
For the cream:
  • Put in a pot 300 gr milk and the vanilla bean, after we have removed the seeds with a knife and add the pod into it.
  • Add all the sugar but do not mix. Bring it to moderate heat and heat the mixture until it boils.
  • In a bowl, add the cornflour and egg yolks. Add the remaining 200 gr milk and stir well with a whisk to avoid making lumps.
  • Once the milk is boiled, that is, see the first blisters on the surface, remove the pot from the heat.
  • Pour slowly - slowly mixture from the bowl in the saucepan and stir well. Remove the vanilla pod with a spoon.
  • With a whisk continue to mix very well.
  • Return the pot to the heat at low temperature.
  • It is important at this point to mix well, continuously until thickened. A few seconds are enough to "catch" the cream on the bottom of the pot.
  • It will take up to ten minutes of cooking at very low heat and constant stirring.
  • Finally, remove from heat, add the broken biscuits and mix.
  • Transfer to a dish, put a membrane on top to lean on, so the cream will make no crust and put it in the refrigerator.
  • It is ready for use.
Set up:
  • Once the cake has cooled down, cut it in half and spread 3/4 of the cream.
  • Apply the rest of the cream to the surface and serve. Optionally, decorate with more biscuits

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