For some reason cakes stuffed with cream, and especially with biscuit cream, cause enormous excitement!
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Ingredients
For the cake:-
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- 400 gr couverture ,
- 5 eggs ,
- 100 gr granulated sugar ,
- 180 gr sunflower oil ,
- 80 gr flour ,
- 10 gr baking powder ,
- 1 pinch salt
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- 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
Instructions
For the cake:-
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- 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.
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- 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.
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- 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
