Fast, cheap and easy. No baking
- Carbohydrate 33.5271762332026 g
- Cholesterol 35.18 mg
- Fat 8.34709760418301 g
- Fiber 0.540867108901479 g
- Protein 2.1364920930719 g
- Saturated Fat 5.07124920156863 g
- Serving Size 1 1 Serving (50g)
- Sodium 47.785029124183 mg
- Sugar 32.9863091243011 g
- Trans Fat 0.704408010457517 g
- Calories 216 calories
Step-by-step
- In a bowl, scramble the egg and mix in 200ml milk. Add the flour, one spoon at a time, while mixing constantly. Leave aside.
- Bring 800ml of the milk to boil using medium heat. Melt in the butter. Add the sugar and vanilla and stir well.
- Pour slowly the flour mixture into the boiling milk while stirring constantly. The mixture will start getting thicker and creamy after 10-15 minutes. Take it off the hotplate.
- Separate half of the cream and mix in the chocolate. Stir until it is well melted.
- Start arranging the cake in a casserole 25x25 cm by placing a layer of biscuits and a layer of cream. Scatter on top with chopped hazelnuts.
- Allow to cool down for 35-40 minutes and refrigerate for at least 2 hours before serving (for best taste eat on the next day).
Starch thickeners require continuous agitation during the initial phase to prevent uneven hydration and scorching at the bottom of the pan. When preparing dairy-based puddings, whisking the flour thoroughly with cold milk before introducing it to the simmering liquid prevents the formation of dense, gelatinous lumps.
Thermal Control and Equipment
A heavy-bottomed saucepan distributes medium heat evenly across the cooking surface, reducing the risk of burning the milk solids. Maintain the heat at a moderate level so the mixture thickens gradually over a ten to fifteen minute window. If the cream scorches, transfer the unburned portion to a clean vessel immediately to avoid imparting a bitter taste to the entire batch. Glass or ceramic baking dishes measuring 25x25 cm provide optimal thermal mass for setting layered desserts.
- If the cream is too thin after fifteen minutes, whisk an additional tablespoon of flour with cold milk and incorporate it slowly.
- Allow the assembled cake to rest in the refrigerator for at least two hours to let the biscuits absorb the surrounding moisture.
