200g of champagne biscuits
Cream: 4 egg yolks
10 eggs
1 can of condensed milk
2 tablespoons of sweetened condensed milk
1 tablespoon of cornstarch
Biscuit Soaking Liquid:
2 cups of milk
2 tablespoons of unsweetened cocoa powder
1 tablespoon of salt
Topping:
4 large egg whites
3 tablespoons of unsweetened cocoa powder
1 can of heavy cream, without the thickening agent
200g of champagne biscuits
Cream: 4 egg yolks
10 eggs
1 can of condensed milk
2 tablespoons of sweetened condensed milk
1 tablespoon of cornstarch
Biscuit Soaking Liquid:
2 cups of milk
2 tablespoons of unsweetened cocoa powder
1 tablespoon of salt
Topping:
4 large egg whites
3 tablespoons of unsweetened cocoa powder
1 can of heavy cream, without the thickening agent
1
Cream: Beat the egg yolks, then add the condensed milk and cornstarch dissolved in the milk
Heat until thickened
2
Soaking Liquid: Mix the milk, unsweetened cocoa powder, and salt
Dip the biscuits into this liquid
3
Topping: Whip the egg whites until stiff, then add the unsweetened cocoa powder and mix gently with the heavy cream
4
Assembly: In a refrigerator, alternate layers of cream and champagne biscuits soaked in the soaking liquid
Finish with the topping on top of the cake and refrigerate for two hours.
