In the first step of the preparation process, pour the milk into a pot and then add the sugar, starch, and vanilla extract. After thoroughly combining the ingredients until the sugar is fully dissolved, allow the mixture to boil. When it begins to boil, swirl it vigorously to prevent it from sticking to the bottom of the pan. The cream will thicken and become ready after a few minutes; at this point, you should let it to cool down at room temperature. A package of vanilla pudding may be used in lieu of the starch if someone so desires
Add the butter while it is still at room temperature and continue to stir until you have a smooth and creamy consistency. The cream should not be hot at this point.
Cocoa should be added to the cream and well mixed until it is entirely integrated if you want a chocolate version of the recipe.
To begin putting together the cake, place it in a mold or dish that can be stored in the refrigerator. You should cover the whole surface of the dish with a layer of biscuits and place it in the bottom of the dish.
The fifth step is to fully cover the biscuits with a layer of the milk cream and butter that you have poured over them. In order to use up all of the components, you will need to repeat the procedure many times, switching between the cookie layers and the mixture.
A layer of cream should be used to finish the cake, and the top should be decorated with a chocolate ganache that has been blended with chocolate flakes, almonds, or fresh fruit ingredients.
“This is an old old recipe, My grandmother use to make this back in the late 40s early 50s”
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