Preparation:
- In a saucepan, heat 250 ml of milk and add the tablespoon of cocoa, stirring until boiling. Next, place the film in a 25 cm mold.
- Soak the sponge cake cookies in cocoa milk and arrange them on the base of the mold and on the sides, creating a solid base for your cake.
- Creation of the Cream: In another saucepan, combine the 500 ml of milk, 2 eggs, 7 tablespoons of sugar and vanilla sugar (or vanilla essence). Mix and add the 5 tablespoons of flour, making sure everything is well integrated.
- Cook over medium heat, stirring constantly, until the cream has thickened and reached a silky consistency. Add the white chocolate and butter, stirring until you get a smooth and homogeneous cream.
Assembling the cake
- Pour the cream over the cookie layer in the mold, making sure it is evenly distributed. Cover with another layer of biscuits previously soaked in milk with cocoa.
- Cover the cake with plastic wrap and refrigerate for at least 6 hours, allowing the flavors to melt and the texture to reach perfection.
- Before serving, decorate the cake with a generous layer of Chantilly cream and sprinkle the crumbled dry biscuits on top.
And here’s how to make this No-Bake Cake, the answer to your instant craving for something sweet and delicious. With its ease of preparation and spectacular results, it will become your go-to choice when looking for a quick and delicious dessert.
