Recipe for Biscuit Cake With Homemade Egg Cream. Most of the people like to eat cake, but let’s face it, the cupcakes don’t always live up to our expectations. Besides being sometimes too sweet, they are additionally loaded with palm oil and glucose.
This biscuit cake may not be the most suitable cake for a public holiday, but at least you know what you are putting in it and can control the products as you see fit.
Biscuit Cake With Homemade Egg Cream
This Homemade Cream Biscuit Cake is easy to make and even quicker to make. You can also use cream for sticking from ready-made packets of starch with milk, but we advise you to make this delicious homemade egg cream, which will only take you 15 minutes. You will need about another 10 minutes after that to assemble the cake. Here are the necessary products:
For the homemade custard:
- 1 liter of fresh milk;
- 6 egg yolks;
- 50 g of butter;
- 1 tsp. sugar;
- 1 vanilla;
- 70 g of natural corn starch.
For the cake
- 2 or 3 packages of vanilla biscuits (depending on the size of your pan);
- 1/2 package crushed chocolate chip cookies for sprinkling;
- 50 g of melted chocolate for decoration (optional).
Method of preparation
Separate 200 ml of milk and heat the rest on the stove over medium heat. Beat the egg yolks with sugar and starch in the separated milk with a whisk.
You should add the whipped mixture to the already heated mixture and stir until the cream thickens completely. Set aside and add the vanilla and butter and mix well. Most of the work is done.
If you wish, you can melt some chocolate and garnish the cake with it in a thin stream from a height. Set aside until the cream cools down and store in the fridge overnight to soften the biscuits.
The success of this biscuit cake is guaranteed as long as you prepare the homemade egg cream and let the cake sit for at least 10 hours to absorb it.
Enjoy!
