How to make
The milk is poured into a pot. It's warmed up.
Place the two yolks in the mixer bowl and separate the egg whites into a separate bowl. They are beaten. Add the glass of water. Beat well.
Add the flour and beat again. Sugar is added to the warmed milk. Mix.
When the sugar has melted, add the yolk mixture in a thin stream, by stirring constantly with a wire whisk. Stir until the cake cream thickens.
Be patient because you're going to need to stir. When the cake cream has thickened, set it aside to cool a bit. The bowl of the mixer is washed and dried.
Add the egg whites and beat well. They are added to the cream and it should not be very hot, because they will cook and become lumpy. Mix well. A velvety light cream for biscuit cake is obtained.
I garnished the cream by dipping the biscuits in milk with Nescafe as the biscuit cake base, cream, finely chopped chocolate, a layer of soaked biscuits, cream, chocolate and cream again.
I decorated with ground walnuts. Leave it in the fridge to set. Of course, the decoration of the cake is at your discretion and fruit can also be added. But the light cream makes the biscuit cake magical.
