Biscuits cake

6 steps · 45 min total

1. 01

   Make the Custard Base

   First, separate the 4 eggs. Whip the egg whites with a pinch of salt until they hold stiff peaks, then set them aside. In a separate bowl, whisk the egg yolks with 150 ml milk and the 60 grams corn starch until the cornstarch is fully dissolved and the mixture is smooth.

   In a saucepan, combine the remaining 350 ml milk with the 180 grams sugar and 1 vanilla sugar. Heat this mixture over low heat until it's hot, but not boiling. Slowly pour the hot milk into the egg yolk mixture in a thin, steady stream, whisking continuously to temper the yolks and prevent them from curdling.

2. 02

   Cook the Custard

   Pour the tempered egg yolk mixture back into the saucepan. Return it to the heat, stirring constantly, until the custard begins to bubble and thicken to a consistency that coats the back of a spoon.
3. 03

   Finish the Custard

   Remove the saucepan from the heat. Stir in the 1 tablespoon butter until it melts and is fully incorporated. Gently fold in the whipped egg whites with a whisk. Return the saucepan to low heat and simmer for another 2 minutes, stirring continuously to prevent sticking.
4. 04

   Prepare Coffee and Biscuits

   Brew the 250 ml coffee and let it cool completely. Sweeten it lightly with a little sugar, if you like. Arrange your chosen square plate or serving dish. Have your 400 grams tender biscuits ready; if you're using petit beurre, they absorb liquid very quickly.
5. 05

   Assemble the Cake

   Dip each biscuit into the cooled coffee for just about one second, then arrange them in a single layer on your prepared plate. Once you have a full layer of biscuits, spread about a third of the custard over them. Repeat this process, creating alternating layers of coffee-soaked biscuits and custard. Aim for four layers of biscuits and three layers of custard, ensuring the top layer is biscuits.
6. 06

   Garnish and Chill

   Whip the 300 ml whipping cream with the 2 tablespoons powdered sugar until it holds soft peaks. Spread the whipped cream over the top biscuit layer of the cake. For a final touch, dust with cocoa powder and arrange some cherries in syrup on top. Let the cake chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the biscuits to soften and the flavors to meld.