Recipes that are simple and fast to prepare are in high demand during times when we are in a rush and time is not only scarce but also inadequate. In addition, when it comes to sweets, a cake that does not need baking is the ideal way to amaze your visitors without having to spend a significant amount of time in the kitchen. There is no need to bake this delectable cake since it can be produced in just a few easy steps. How about we all work together to figure out how to prepare this delicious dessert?
component parts
Maria biscuits or digestion biscuits, in the amount of 400 grams
500 milliliters of milk
30-grams of corn starch
a total of 150 grams of sugar
There are two tablespoons of vanilla extract.
butter weighing 200 grams and being at room temperature
An optional amount of cocoa, two teaspoons
Depending on the individual’s preferences, decorations such as chocolate flakes, almonds, fruits, and so on
In the first step of the preparation process, pour the milk into a pot and then add the sugar, starch, and vanilla extract. After thoroughly combining the ingredients until the sugar is fully dissolved, allow the mixture to boil. When it begins to boil, swirl it vigorously to prevent it from sticking to the bottom of the pan. The cream will thicken and become ready after a few minutes; at this point, you should let it to cool down at room temperature. A package of vanilla pudding may be used in lieu of the starch if someone so desires.
Add the butter while it is still at room temperature and continue to stir until you have a smooth and creamy consistency. The cream should not be hot at this point.
Cocoa should be added to the cream and well mixed until it is entirely integrated if you want a chocolate version of the recipe.
To begin putting together the cake, place it in a mold or dish that can be stored in the refrigerator. You should cover the whole surface of the dish with a layer of biscuits and place it in the bottom of the dish.
The fifth step is to fully cover the biscuits with a layer of the milk cream and butter that you have poured over them. In order to use up all of the components, you will need to repeat the procedure many times, switching between the cookie layers and the mixture.
A layer of cream should be used to finish the cake, and the top should be decorated with a chocolate ganache that has been blended with chocolate flakes, almonds, or fresh fruit ingredients.
The cake should be covered with plastic wrap or a lid and let to rest in the refrigerator for at least four hours, but ideally overnight, so that the cookies may become more pliable and develop the ideal texture.
Hints and techniques for making this cake
There is a wide variety of biscuits available for you to choose from, and you may experiment with them to obtain a variety of distinct flavors and textures. Maria biscuits are a classic and absorb the milk mixture nicely, but digestive biscuits are healthier and have a different flavor. Digestive biscuits include digestive biscuits.
To get a creamy consistency, guarantee that the butter is at room temperature. This will allow you to accomplish the desired result. It is possible to add a little amount of milk in order to thin down the mixture if it is too thick.
Variations on tastes: in addition to cocoa, you may add additional flavors to the cream, such as almond essence, instant coffee, or even liqueur, to get a more robust flavor.
Decorate the cake using embellishments that complement the flavor of the cake for optimal results. In order to create a chocolate version, for instance, you might adorn it with chocolate flakes or chunks of chocolate that have been chopped. Utilize either fresh or canned fruit to get a fruity flavor.
Refrigeration time: the longer the cake sits in the refrigerator, the better the cookies will soften, giving a soft and tender texture. It is ideal to prepare it the night before serving.
Serving: before serving, leave the cake for a few minutes at room temperature to facilitate cutting and to intensify the flavors. Use a sharp knife to get nice clean slices.
Storage: the cake keeps well in the refrigerator for 3-4 days, covered to avoid absorption of flavors from other foods.
