How to make
I present to you a traditional Italian biscuit cake with Chantilly cream. Incredibly delicious, be sure to prepare this temptation from the Italian cuisine!
First prepare the Chantilly cream:
To make the Chantilly cream recipe, first put the milk, lemon peel and vanilla in a saucepan, until it warms up without boiling.
In a separate vessel, mix the yolks, sugar, cornstarch. Add a ladleful of the hot (not boiling) milk that you have heated beforehand and mix with a wire whisk.
Now put the egg mixture into a deep pan on the stove and stir, until the cream is the right consistency and thickness.
The resulting cake cream is transferred into a dish and it is covered with cling film, by sticking to the cream in the usual way.
Whip the fresh cream well. I recommend that you whip the cream when it is very cold and that the bowl in which you will be whipping the cold cream is also cold. Start whipping with the mixer on low speed and gradually increase the speed, until the cream thickens.
When the cream is completely cold, add the whipped cream and mix gently. Add the cream in two or three parts and mix in the cream with a wire whisk.
Assembling the spectacular biscuit cake:
Pour some cream on the bottom of the mold and then arrange a layer of biscuits that you have previously soaked in milk (150 ml and espresso coffee 50 ml ) cream again and continue, until all the ingredients are used up, by finishing off with cream (if using 25 x 15 cm mold, you will get 3 layers of biscuits and 4 layers of cream).
Sprinkle the finished cake with ground walnuts and decorate it according to your taste. Cover the mold with cling film.
Refrigerate the no-bake cake for at least 3 hours (making it the day before is even better).
Enjoy!
