Ingredients
- For the Biscuit:
- 2 eggs
- 2 Tbs sugar
- 2 Tbsp flour
- 1/2 tsp baking powder
- 1 1/2 Tbsp cocoa powder
- 2 Tbsp warm water
- For the Milk cream:
- 670 ml milk
- 70 g corn starch
- 2 1/2 Tbsp sugar
- 70 g white chocolate
- 170 g margarine, on room temperature
- 100 g powdered sugar
- For the Topping:
- 140 g milk chocolate
- 3 Tbsp milk
- 2 1/2 Tbsp sugar
- 100 g margarine
Directions
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Biscuit:
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Beat eggs with sugar. Sift flour, cocoa and baking powder in a separate bowl and fold it into the egg mixture. Add water and stir.
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Bake in a preheated oven on 180°C for about 15 minutes in a 20 cm diameter spring-form pan, or until toothpick inserted comes out of the biscuit clean.
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You will have to bake 2 biscuits like this for the cake.
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Milk cream:
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Mix 100 ml milk with sugar and corn starch. Pour remaining (570 ml) milk in a pot add white chocolate and cook on medium heat until it boils. Reduce the heat and pour in corn starch mixture, stirring constantly. Continue to cook until it thickens. You will know it is thick enough if, when you scrape the bottom of the pot with the spoon, you can see the bottom. Let cool.
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Beat margarine with powdered sugar and beat in milk cream.
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Topping:
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Put all the ingredients into a double boiler and cook until you get nice cream. Leave it to cool.
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Assembling: 1 biscuit, half of the milk cream, half of the topping, repeat.