Monte cake
Our Monte cake tastes just as delicious as the dessert. With a biscuit base, vanilla cream & chocolate icing, the sheet cake is a hit at every child’s birthday party. You have to try the recipe!
INGREDIENTS
FOR THE BASE
15 butter biscuits (approx. 75g)
FOR THE CREAM
150 g cornstarch
120 g sugar
2 packs of vanilla sugar
1½ liters of milk
150 g butter
FOR THE GLAZE
400 g dark chocolate
600 g cream
PREPARATION
Step 1
Line a tray with a high edge (39 x 26 x 4 cm) with baking paper. For the base, line the bottom of the tray with butter biscuits. If necessary, cut some biscuits to size with a sharp knife.
Step 2
For the cream, mix the cornstarch with the sugar and vanilla sugar. Add 150 ml of the milk and whisk everything well until there are no more lumps. Bring the rest of the milk to the boil in a saucepan, then add the starch mixture.
Step 3
Bring to the boil again while stirring until the mixture thickens a little. Set the stove to medium heat and continue to simmer the cream for about 1-2 minutes while stirring. Then remove from the stove, stir in the butter until it has completely dissolved. Pour the still hot cream onto the shortbread base. Allow to cool until the cake is only lukewarm, then refrigerate for at least 2 hours.
Step 4
For the glaze, roughly chop the chocolate. Pour the cream into a saucepan and bring to the boil. Add the chocolate and stir until the chocolate has dissolved and a uniform mixture has formed.
Step 5
Take the tray out of the refrigerator and pour the glaze onto the pudding mixture. Allow to cool again, then leave to set in the fridge for at least 2 hours, preferably overnight. The cake makes about 20 pieces.
