Improvisation Cake
Ingredients: ladyfingers champagne caramel syrup pastry cream chocolate raisins For the cream: 4 egg yolks a pinch of salt 50 g butter or margarine 100 g flour 150 g sugar 500 ml milk
To prepare a delicious champagne biscuit cake with caramel syrup and pastry cream, everything starts with creating this fine and aromatic cream. In a medium bowl, carefully combine the egg yolks with the fresh milk. Add a pinch of salt, sugar, and flour, continuously whisking to avoid lumps. This mixture will form the base for your cream. Place the bowl over medium heat and continue to stir constantly. You will notice how the mixture begins to thicken; this is when you need to be careful, as the cream can stick to the bottom of the pot if not stirred.
When the cream has reached the desired consistency, remove the bowl from the heat. It is time to add 50 grams of butter or margarine, mixing well to achieve a smooth texture. Continue to stir occasionally to prevent a crust from forming on the surface of the cream until it cools completely. During this time, prepare the caramel syrup. In a saucepan, add sugar and place it over low heat, gently stirring until it melts and turns golden. Be careful not to burn it, as the caramel becomes bitter. Once you have achieved a nice color, add a little water to thin it out, stirring constantly.
Now, it is time to assemble the cake. On a platter, place a layer of champagne biscuits that you will generously soak with the caramel syrup. Add a layer of pastry cream evenly, then repeat the process with more biscuits and cream. Finally, cover the cake with a layer of melted chocolate. To achieve a crunchy texture, you can also add some raisins, which will give a sweet and sour note to the cake. Let the cake cool in the refrigerator for a few hours so that the flavors can blend perfectly. When serving, cut it into slices and enjoy each piece of this delicacy, which will delight any taste buds. The cake is ideal for both special occasions and personal indulgence moments. Bon appétit!
