- For the countertop we need:
- 6 eggs
- 230 g flour
- 230 old
- 3 tablespoons cocoa
- For the cream we need:
- 500 ml of milk
- 50 g starch
- 2 tablespoons sugar
- 50 g white chocolate
- 125 g butter
- 75 g old powder
Preparation Milk fillings:
Mix eggs with sugar and a pinch of salt until they double in volume and light in color, then gradually incorporate flour and cocoa, stirring from the bottom up.
Divide the obtained composition into 3 equal parts and bake the sheets one by one, in a tray (25/35 cm) lined with baking paper, for 15 minutes.
Let it cool.
Mix the 2 tablespoons of sugar with the starch.
Add 100 ml of milk little by little, until we obtain a homogeneous composition, without lumps.
Put the rest of the milk in a saucepan, add the white chocolate and heat until the chocolate melts. Turn the heat to low and add the starch mixture, stirring constantly until it thickens.
Let it cool.
Mix the soft butter, at room temperature, with the powdered sugar and add a little starch to the cream.
The cream thus obtained is divided into 3 and we distribute it between the countertops that we syrup a little, with syrup obtained from:
50 ml water
50 g sugar
2 tablespoons chocolate liqueur
Cut the cake into diamonds and garnish with 50 g of melted milk chocolate.