Eugenia vanilla cream biscuit cake

Name: Eugenia vanilla cream biscuit cake
Ingredients: 30 Eugenia sandwich biscuits; 100 ml milk; 2 teaspoons instant coffee; 8 egg yolks; 8 tablespoons powdered sugar; 3 tablespoons cold water; 3 tablespoons cornstarch; 4 tablespoons flour; 1 packet vanilla sugar; 1 teaspoon vanilla extract; 1500 ml milk; 100 g butter; 500 ml whipping cream; 2 tablespoons powdered sugar; 1 packet whipped cream stabilizer; 50 g chocolate

Dessert - Eugenia vanilla cream biscuit cake by Alma L. - Recipia

Eugenia vanilla cream biscuit cake holds its shape well thanks to the thick filling in the biscuits, and its layers turn soft while the biscuits remain easy to make out after chilling. The warm vanilla cream settles between them, under whipped cream and grated chocolate; coffee-flavoured milk softens the biscuits, and after a few hours in the fridge the slices cut cleanly. I prefer to make the coffee weaker, so you can taste the vanilla too. Preparation: 30 minutes. Cooking: 13 minutes. Resting: 4 hours and 50 minutes. Total time: 5 hours and 33 minutes. Servings: 16. Approximately 520 kcal and 12 g protein per serving.

Ingredients

30 Eugenia sandwich biscuits
100 ml milk
2 teaspoons instant coffee

For the vanilla cream

8 egg yolks
8 tablespoons powdered sugar
3 tablespoons cold water
3 tablespoons cornstarch
4 tablespoons flour
1 packet vanilla sugar
1 teaspoon vanilla extract
1500 ml milk
100 g butter

For the topping

500 ml whipping cream
2 tablespoons powdered sugar
1 packet whipped cream stabilizer
50 g chocolate

Preparation

1. Beat the egg yolks with 8 tablespoons of powdered sugar and the cold water for 4 minutes, until they double in volume and turn pale. Fold in the starch, flour, vanilla sugar and vanilla extract. 2. Heat the milk in a saucepan for 3 minutes, without letting it boil. Pour 250 ml over the yolks and stir, then return the mixture to the saucepan and cook the cream over low heat for 8 minutes, stirring, until thickened. If you don’t have a ceramic saucepan, cook the cream in a bain-marie. 3. Turn off the heat and leave the cream to cool for 5 minutes. Add the butter and stir until melted. 4. Warm the milk for dipping for 2 minutes, until lukewarm, then dissolve the instant coffee in it. Quickly dip the Eugenia biscuits in the milk and arrange them in a baking dish. 5. Pour the hot cream over the biscuits and leave it to cool for 45 minutes, until it no longer feels warm to the touch. 6. Beat the whipping cream with 2 tablespoons of powdered sugar and the stabilizer, then spread it over the cooled cream. Sprinkle with grated chocolate and refrigerate the cake for 4 hours.

Notes

Keep it covered in the fridge and eat it within 3 days; it cuts more cleanly when cold. Choose whole Eugenia biscuits with a thick layer of filling, especially if you can find them sold loose; cracked ones break easily when dipped. You can replace the instant coffee with 100 ml of brewed coffee, cooled until lukewarm, instead of the milk used for dipping. The homemade cream can be replaced with 2 packets of vanilla pudding, prepared according to the package directions. The dessert contains gluten, dairy and eggs. Serve a cup of black tea alongside each slice.