INGREDIENTS
For custard:
320g (1 1/2 cups) of sugar
240g (1 3/4 cups) of all-purpose flour
4 eggs
1 lemon (zest)
5g (1 tsp) of vanilla sugar
1l (4 cups) of milk
20g (3 tbsp) of cocoa powder
For syrup:
220ml (3/4 cup) of water
13g (1 tbsp) of sugar
60ml (1/4 cup) of milk
360g of dry biscuits
Cocoa powder
METHOD
1. In a small bowl add the sugar and flour and mix to combine.
2. In a mixing bowl add the eggs and whisk them. Add the lemon (zest) and add gradually combined sugar and flour. At the end add the vanilla sugar and milk and mix all together well.
3. Pour the mixture into the saucepan and mix constantly on low heat until the cream thickens. Remove from the heat.
4. Transfer 1/3 of the cream to the bowl and add cocoa powder. Mix to combine well. Cover with cling film and let it cool for 10 minutes. Repeat the process for the rest of the cream in another bowl.
5. To prepare the syrup in a saucepan add the water and sugar and heat until the sugar dissolves. Remove from the heat and add the milk. Combine all and transfer to the small bowl.
6. Dip the biscuits into the syrup and start assembling the cake arranging the first layer of the biscuits on the bottom of a glass baking dish with a rectangular mold. Then spread half of the white cream on top and level it up.
7. Arrange another layer of biscuits and then spread the cocoa cream on top, level it up well. Finally, repeat the process with the biscuits and white cream to finish the cake. Transfer to the fridge for 1 hour.
8. After time has elapsed remove the mold and decorate with cocoa powder. Cut on slices and serve.
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