Biscuit layered cake * Day and night *

Submitted by enr on 02 Nov 2014
1.5 liters of fresh milk
300 g sugar
125 g butter
3 eggs (size L)
2 vanilla
50 g cocoa
120 g flour
cocoa for sprinkling
600 -700 g cocoa biscuits
Eggs, 200 ml milk and flour are broken. Heat the remaining milk with sugar and vanilla. A thin stream pour into the egg mixture while temperatures are the same. All returned fire and cook on low heat until a very thick cream. Retired from the heat and put the butter. The cream was divided into two equal parts. One to put cocoa and a good mix. Shaped cake with a diameter of 26 cm is arranged a layer of biscuits covered with brown cream on top again put cookies and cream is white, so alternating layers until all creams do. The form was coated with a fresh foil and the cake was left in the refrigerator for at least 4 hours. Then served sprinkled with cocoa.
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02 Nov 2014