This cold cake recipe combines creamy textures with the crunch of Marie biscuits. The mixture of fresh cream, sugar, and cocoa powder creates a luscious base. Cornflower is added to thicken the mixture, ensuring a smooth and firm consistency. Marie biscuits are broken into small pieces and folded into the creamy mixture. The dessert is then poured into a lined bowl and frozen overnight. Once frozen solid, the cake is removed from the bowl and cut into slices. Each slice offers a delightful contrast between the velvety creaminess and biscuit crunch. It’s a perfect treat for hot summer days or as a refreshing dessert after a hearty meal. The simplicity of ingredients and preparation makes it a favorite among dessert lovers. Whether enjoyed alone or with a dollop of whipped cream, this cold cake is sure to satisfy your sweet cravings.
Ingredients:
- one egg,
- 250 ml of fresh cream,
- 230 ml of sugar,
- 2 tablespoons of cocoa powder
- 2 teaspoons of cornflower,
- Marie biscuits: Family pack
Recipe:
*Cooking the Mixture**:
– In a pan, combine the fresh cream, sugar, cocoa powder, and cornflour.
– Cook the mixture over medium heat, constantly whisking, until it thickens. This may take a few minutes.
**Adding Marie Biscuits**:
– Once the mixture thickens, remove it from the heat.
– Break the Marie biscuits into small pieces and gently fold them into the mixture.
**Prepare the Dish**:
– Take a bowl and line it with foil.
– Transfer the mixture into the lined bowl, spreading it out evenly.
**Freeze**:
– Place the bowl in the freezer and let it freeze overnight, or until it becomes solid.
**Cutting and serving**:
– Once frozen, remove the dessert from the bowl by lifting the foil.
– Carefully peel off the foil and place the dessert on a cutting board.
– Cut the frozen dessert into desired shapes or slices.
Finally **Enjoy**:
