Quick Biscuit Chocolate Cream Cake
A simple and quick biscuit chocolate cake with cream and frosting, ready in just 35 minutes. It's very tasty, and kids will love it the most. Follow recipe.
Ingredients: simple, total time: 35 min.
Cream:
1 egg
pinch of salt
50 g sugar
1 bag vanilla sugar/ 10 g
20 g flour
20 g cornstarch
500 ml milk
60 g butter
and:
300 g chocolate biscuits
Glaze:
180 g milk chocolate
90 g cooking cream 33-36%
90 g ground peanuts
Baking dish 20×20 cm
Preparation:
In a medium saucepan, pour the egg, a pinch of salt, sugar, vanilla sugar and beat with a hand mixer.
Add the flour, cornstarch and 1/3 of the milk and mix again without lumps.
Add the gradual rest of the milk and mix.
Place over low-medium heat and mix until the cream thickens. Remove from the heat.
Divide the cream into 3 equal parts.
Arrange the biscuits side by side in the dish.
Place the filling on top, then the biscuits, then the filling, then the biscuits and again the filling.
For the glaze, cut the chocolate into smaller pieces and place in a bowl.
Heat the sweet cream well and pour over the chocolate, mix until it melts.
Finally, add the coarsely chopped peanuts (if you don't like peanuts, you can also use coarsely ground biscuits), mix everything well.
Pour the glaze over the last filling and level it.
Transfer the cake to the refrigerator and leave overnight to set well.
Cut cake on cubes, serve!
Buon appetito!
NOTE:
In this recipe, I used milk chocolate with hazelnuts for the glaze and sprinkled crushed peanuts on top.
I had thicker plasma biscuits and dipped them in coffee. And if you have thinner biscuits, you don't need to do that.
Keep the dessert covered in the refrigerator for up to 4-5 days.
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