I can truly be described as a dessert girl. I am foodie at heart and I reckon both sweet and savoury dishes but the sweet tooth in me is a little more prominent. My love for desserts has made me try out so many recipes and even though I am not an expert I can make some really tasty sweets.
I like to try out dessert recipes but what makes me hold back is my husband is not a dessert person at all. It kind of puts me off from trying to cook or bake sweets because I will have to sit and eat everything by myself! I make desserts mostly when my siblings and friends come over.
The Milk chocolate and Cream pudding cake is the fastest fancy dessert I have ever made. Thanks to a video I found on Facebook that gave the inspiration to do it!
This is a make ahead recipe and only make if you have 24 hours plus time to actually serve the cake. The cake is easy to put together and hardly requires more than 15 minutes but the flavors develop overnight in the refrigerator.
So here is the recipe;
Crushed biscuits – 1 cup
Butter – 1/4 cup melted
Condensed milk – 150 to 175gm
Milk – 2 cups
Cream – 1 cup
Gelatin – 1tsp soaked in 2 tablespoons of water
Vanilla – 1 tsp
Salt – 1 pinch
Milk chocolate chips/ any milk chocoate bars
For the biscuit fence:
Sponge biscuits – 10, broken into halves
1. Line a springform pan with parchment paper. Mix the crushed biscuits with melted butter and press well to the bottom of the pan. Refrigerate for 15 minutes.
2. Arrange the sponge biscuits on the sides of the tin as shown in the picture.
3. Meanwhile make the cream filling. Add the condensed milk and milk to a saucepan and keep stirring until boiled. Add the pinch of salt and remove from flame.
4. Add the condensed milk mixture to the cream and whisk well until a thick creamy sauce. Add the vanilla extract and soaked gelayin and give a good mix. Pour this over the biscuit layer and cool in the refrigerator for 6-8 hours or more.
5. When the cream layer is completely cooled and set add melted chocolate on top. The toppings are endless from fresh fruits to caramelised nuts. Put the cake back into the refigerator for the chocolate to cool.
6. Remove from the springform pan to serve. Heat the knife in a bowl of hot water before cutting to serve. The milk chocolate gives the dessert its special taste. You can even use semi-sweet chocolate chips to cut back on the sugar.
I could not take a picture when the cake was sliced.
This recipe is enough for a group of 10 people. Do try and let me know if you have any doubts and if you liked it or not.
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