Chocolate biscuit with custard is very delicious.
Eskimo biscuit cake is very easy to prepare. And starchy custard cooks even faster. This cake has one downside: before serving, it needs to be refrigerated for several hours to be perfect.
The recipe was published by famous food blogger Alina FooDee.
Cake “Eskimo”
Contents:
For the chocolate biscuit:
- three eggs;
- vegetable oil – 2 tbsp. l.;
- baking powder – 0.5 tsp;
- cocoa powder – 30 g;
- sugar – 120 g;
- flour – 90 g;
- a pinch of salt.
for impregnation:
- milk – 6-10 tbsp. l.
for the cream:
- milk – 250 ml;
- an egg;
- corn starch – 30 g;
- vanilla sugar – 20 g;
- condensed milk – 160 g;
- butter – 180 gr.
For the chocolate sauce:
- chocolate – 100 g;
- vegetable oil – 1 tbsp. l.
Beat the eggs with sugar and a pinch of salt until foamy. This usually takes about seven minutes. If you hold the scrambled eggs with a whisk, a visible mark should remain. Add vegetable oil.
Mix the flour with the baking powder and cocoa powder. Then, little by little, add the dry ingredients to the rest and mix gently each time.
After pouring the dough into a parchment-lined mold, knock it on the table so that there is no air inside. Bake in a preheated oven at 180 degrees for about 30 minutes. Then take it out of the mold and cut it into two parts. Let it cool down.
Now proceed to the cream. Mix the eggs with starch and pour the milk. Cook, stirring constantly, until the custard thickens. When the custard boils, cook for about one more minute. Add vanilla sugar. Transfer the cream to a bowl, cover with cling film and let cool completely. Beat butter with condensed milk. Add the cooled custard little by little and whisk until smooth.
Soak the biscuit with milk, spread the cakes with cream, cover with cling film and refrigerate for several hours to soak the cake. Drizzle with chocolate sauce before serving. It is easy to prepare: melt the chocolate, add vegetable oil and mix well.
You can also make a delicious, fluffy Japanese biscuit, the world’s most famous cake.
Source: Focus
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