Mosaic Cake with Custard and Chocolate Sauce
Ingredients
- 2 packages petit-beurre biscuits
- 125 grams butter
- 2 tablespoons cocoa
- less than 1 cup milk
Custard
- 3 tablespoons flour
- 3 tablespoons wheat or corn starch
- 1 cup granulated sugar
- 5 cups milk
- 1 packet vanilla
- 1 tablespoon butter
- 1 packet clotted cream flavored whipped topping mix
Sauce
- 1 packet chocolate sauce mix
- 1.5 cups milk
Preparation
Crush 2 packages of petit-beurre biscuits into pieces that are not too small and place them in a deep bowl.
Melt the butter and add it to the biscuits.
Add cocoa and less than 1 cup of milk, then mix without breaking the biscuits.
Transfer the mixture to a springform pan and press it down firmly.
For the custard, in a suitable pot, combine flour, starch, granulated sugar, and 5 cups of milk, then stir.
Place the pot on the stove and cook, stirring, until the mixture thickens.
Remove from heat, add vanilla and 1 tablespoon of butter, and stir until melted.
Let the custard cool slightly, then add the whipped topping mix and beat with a mixer.
Pour the custard over the biscuit base and smooth it out.
For the sauce, combine the chocolate sauce mix and 1.5 cups of milk in a pan, stir, and cook.
Once the sauce has cooled slightly, pour it over the custard and smooth it out.
Allow the cake to cool to room temperature, then refrigerate for one night.
Remove the cake from the mold, decorate as desired, and serve.
