Cloud Cake

Ingredients

• 4 cup Cold milk (For the vanilla cream)
• 3 tbsp Plain flour
• 3 tbsp Cornstarch
• 1 Egg yolk
• 1 tbsp Vanilla
• 0.5 cup Sugar (The transcript says more may be used depending on desired sweetness.)
• 70 g Plain whipped cream powder (Add after the cooked mixture has cooled slightly.)
• 1 cup Milk (For dipping the biscuits)
• 2 tsp Instant coffee (Optional; Nescafe or another instant coffee. Omit if desired.)
• Plain biscuits (Amount not specified; enough to make the first layer in a large baking dish.)
• Hot whipping cream (Fill a large cup halfway; amount not specified.)
• Chocolate (Use chocolate of your choice; amount not specified.)

Steps

1. 1

   Add the cold milk, flour, cornstarch, egg yolk, vanilla, and sugar to a saucepan while the ingredients are still cold.

2. 2

   Mix everything together until there are no lumps.

3. 3

   Place the saucepan over low heat and keep stirring until the mixture thickens to a creamy consistency.

4. 4

   When bubbles appear, remove the mixture from the heat.

5. 5

   Pour the hot mixture into a large bowl and let it cool down slightly.

6. 6

   Add the plain whipped cream powder to the slightly cooled mixture.

7. 7

   Beat with a hand mixer until the mixture is smooth, creamy, and fluffy. If you do not have a mixer, whisk it by hand.

8. 8

   In a separate bowl, combine the milk and optional instant coffee. Omit the coffee if desired.

9. 9

   Quickly dip each plain biscuit into the milk mixture, in and out, without leaving it submerged.

10. 10

    Arrange the dipped biscuits as the first layer in a large baking dish. The biscuits must go in first; do not put the cream directly into the dish before them.

11. 11

    Spread or pour the prepared cream over the biscuit layer.

12. 12

    Place the dish in the refrigerator while preparing the chocolate topping.

13. 13

    Fill a large cup halfway with hot whipping cream.

14. 14

    Add the chocolate of your choice to the hot cream.

15. 15

    Keep stirring until the chocolate has completely melted and the sauce is smooth.

16. 16

    Pour the chocolate sauce over the cream layer and cover the entire surface, leaving no empty spots.

17. 17

    Return the dish to the refrigerator until the dessert is thoroughly chilled and set, then remove it and serve.

Notes

The source does not specify exact chilling time, the quantity of biscuits, the amount of whipping cream, the amount or type of chocolate, or the final dish size. Keep refrigerated until thoroughly cold.

Nutrition per serving

• dessert
• no-bake
• chilled
• make-ahead
• chocolate
• vegetarian