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Quick Tea Cake
A delicate, no-bake homemade dessert made with cookies and a creamy custard-whipped cream soufflé, perfect for evening tea.
Ingredients
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COMPONENT to taste
- to taste
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Method
Whisk together the sugar, starch, and egg yolks thoroughly. Gradually pour in the milk while stirring.
Place the mixture over heat and, stirring constantly, bring to a boil and cook for 5–6 minutes until thickened.
Transfer the custard to a bowl, mix in the butter and vanilla extract, let cool, cover with plastic wrap pressed directly onto the surface, and refrigerate for 3–4 hours.
Break the cookies into small pieces. Whip the cold heavy cream with powdered sugar using a mixer until stiff peaks form.
Fold half of the whipped cream into the chilled custard. Add the cookies and gently fold everything together.
Transfer the cookie and cream mixture into a mold. Frost the top of the cake with the remaining whipped cream. Garnish with chocolate. Chill in the refrigerator for 3–4 hours.
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