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Soak the sponge cake biscuits in the cocoa milk and arrange them on the base of the mold and on the sides, creating a solid base for your cake.
Creating the Cream: In another saucepan, combine the 500 ml of milk, the 2 eggs, the 7 tablespoons of sugar and the vanilla sugar (or vanilla essence).
Mix and add the 5 tablespoons of flour, making sure everything is well integrated.
Cook over medium heat, stirring constantly, until the cream has thickened and reached a silky consistency.
Add the white chocolate and butter, mixing until you obtain a smooth and homogeneous cream.
Assembling the cake
Pour the cream over the layer of biscuits in the mold, making sure it is evenly distributed.
Cover with another layer of biscuits previously soaked in milk with cocoa.
Cover the cake with cling film and place in the fridge for at least 6 hours, allowing the flavors to blend and the texture to reach perfection.
Before serving, decorate the cake with a generous layer of Chantilly cream and sprinkle the crumbled dry biscuits on top.
And here’s how to prepare this no-bake cake, the answer to your instant craving for something sweet and delicious.
With its ease of preparation and spectacular results, it will become your favorite choice when looking for a quick and delicious dessert.
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