60g of cornstarch (about 1/2 cup)
2 egg yolks
2 cups of cold milk
60g of sugar (about 1/3 cup)
250g of unsalted butter or margarine at room temperature
1/2 cup plus 1 tablespoon of sugar
2 packages of champagne biscuits or English-style milk biscuits
60g of cornstarch (about 1/2 cup)
2 egg yolks
2 cups of cold milk
60g of sugar (about 1/3 cup)
250g of unsalted butter or margarine at room temperature
1/2 cup plus 1 tablespoon of sugar
2 packages of champagne biscuits or English-style milk biscuits
Make the cream first: mix together cornstarch, egg yolks, and a little cold milk
Mix the remaining milk with 60g of sugar and bring to a boil
Let it simmer
Remove from heat
Add the cornstarch mixture and mix well
Let it simmer again, stirring constantly
Remove from heat and let cool
Beat together butter and sugar
Add the milk mixture that has cooled down to room temperature, mixing well
Refrigerate until it reaches a consistency suitable for spreading
To assemble the cake, soak the biscuits in milk (if desired, add a little liqueur or rum to the milk) and line a 29x17cm mold with a layer of biscuits
Place a layer of cream on top and continue this way
Cover with cream and decorate to taste
You can make some variations to the cream for this type of cake:
1
Chocolate: add 100g of grated chocolate to the warm milk
2
Damson: add 1/2 cup of damson jelly to the warm milk
3
Coffee: add 2-3 tablespoons of strong coffee to the warm milk
4
Rum: add 2-3 tablespoons of rum to the cooled cream
5
Caramel: add 3-4 tablespoons of caramelized sugar syrup to the warm milk.
