Ingredients for the cake:
500 g of dry biscuits
200 ml of warm milk
250 g of whipping cream
unsweetened cocoa powder to taste
Ingredients for the custard:
120 g of egg yolks (6)
80 g of cornstarch
1 sachet of vanillin
200 g of sugar
800 ml of milk
Procedure for the Tile Cake:
Let’s start by preparing the custard which will have to cool down.
In a saucepan, mix the egg yolks with the sugar, gradually add the starch, without stopping stirring until the mixture is well blended.
Heat the milk where you will add the vanillin, now add the egg mixture slowly and continue to mix, for 5 minutes, or in any case until you get a creamy mixture.
Pour the cream into a bowl and leave it to cool covered with a plastic wrap, so that the film does not form on the surface.
Once the custard is ready, take a 25 x 15 rectangular pan and start composing the cake, soak the biscuits in warm milk and place them in the pan, leaving no spaces. Take the custard and pour a first layer over the biscuits. try to calculate three layers. Level the cream well with a spatula, then sprinkle the bitter cocoa on top. Continue for three layers of cake.
Pour the cream into a bowl, add the sugar (about 15 g if it is not already sweetened) and whisk with an electric mixer until you get a firm consistency.
Spread the cream on the last layer that you will make of biscuits only, always lightly soaked in milk, sprinkle again with a little cocoa.
Refrigerate for at least 6 hours before being brought to the table.