Place the chocolate biscuits in a frozen bag, close and roll over them with a rolling pin until the biscuits have broken down into crumbs. Pour the melted butter over it in a bowl. Allow to cool briefly and spread the mixture evenly on the bottom of a baking tray. Press firmly.
For the cream, boil milk, flour, starch, powdered sugar and eggs to form a thick pudding. Remove from heat and, while still hot, mix with butter and vanilla sugar. Melt the butter and sugar while stirring. I mixed it with a hand mixer and the cream became nice and smooth. Let it get cold.
Finally, whip the cream until stiff and stir it into the pudding with a whisk. Halve the cream.
Spread one part on the cake (cut off the edge), sprinkle the crumbled edges over it, spread the rest of the cream. Smooth it out and chill.
When the cream on the cake is really solid, the top is covered with a chocolate icing – to do this, heat the cream, add the chocolate pieces and melt them while stirring.
Exotic Fruit Salad with Light Syrup Flavored with Vanilla and Lime 🌿🍊
Condensed Milk CHOCOLATE CREAM
Passion Fruit Cheesecake, a Journey for the Senses
CAKE with MARIA Biscuits – No Baking, Delicious and QUICK TO MAKE
Creamy Orzo with Roasted Butternut Squash and Spinach
Classic Hearty Reuben Bake
Queen Camilla ‘outraged’ after Prince Harry’s visit to see his father for “loving son PR stunt”, claims source
How to have softer towels, whiter garments and better smelling vinegar
We affectionately call this ‘Nana’s Sweet Dream.’ It’s the ultimate comfort dessert, and I’m always asked to make a double batch!
