I got the recipe five years ago when I had the opportunity to try this cake for the first time. I was delighted with the taste and requested about the recipe, so since then I have made it for every celebration. Very fast, simple, and easy, and you will enjoy the taste of this four-layer cake. Here’s what you need to make it:
Ingredients required: 3 eggs, 1 cup of sugar, 1/2 cup of milk, 1/2 cup of oil, 1/2 cup of yogurt or sour cream, 1 packet of vanillin sugar, 1 cup of starch, 1 packet of baking powder, and 1 cup of flour. These ingredients are needed for the biscuit, and the measuring cup should be 200 ml. Use the same measuring cup for all ingredients.
For the cream, you will need: 500 ml of milk, 1 packet of vanilla pudding (40 g), 3 tablespoons of sugar, 2 tablespoons of starch, 2-3 tablespoons of powdered sugar, 70 g of margarine, and an additional 150 ml of milk. For the glazing: 200 ml of milk, 2 tablespoons of cocoa powder, 1 tablespoon of powdered sugar, 50 g of chocolate, 1/2 cup of water, 3 tablespoons of sugar, and a few biscuits
Preparation: First, prepare the base of the cake. The three eggs should be cracked and beaten until diluted in a bowl. Once the sugar has been added, keep mixing with a mixer until a foamy structure has been formed. Mix while adding milk and oil.
To the combined mixture, add half a cup of yogurt, the vanilla sugar, and the cornstarch. Mix thoroughly with a wire or by using the mixer at its lowest speed. Finally, the flour and baking powder should be added, and the entire mixture should be combined.
Pour the mixture prepared in this way into a mold with the dimensions of your choice, it is best to use one of standard size and line it with baking paper. To release the gases at the bottom, pour the mixture and lightly tap the bottom of the tray. Bake for 30 minutes at 180 degrees in a preheated oven.
Make the cream in the meantime by combining 500 ml of milk, the pudding, sugar, starch, and powdered sugar in a pot. Cook the pudding over low heat until it becomes thick. Then turn off the heat, wrap it in foil, and allow it to cool fully.
With the use of a mixer, slightly thin the cooled pudding before adding the margarine and 150 ml of milk that had been previously set at room temperature. Mix until combined. The pudding is spread over the flipped crust in an oblong dish.
Arrange the biscuit pieces in a row on top of the pudding. I needed about 12 biscuits, but it still depends on the size of the tray in which you baked the crust. At the end, it is just topped with the chocolate glaze that you made in the standard way by mixing all the ingredients until combined on the stove.
Pour the icing over the top as a final step, and put the cake in the fridge to set the filling. You can watch the details of the entire procedure in the video HERE.
