Cloud Cake
Equipment
Ingredients
Cream Layer
cold milk (cold)
1000 ml
flour
24 g
cornstarch
24 g
egg yolk
1 piece
vanilla extract
15 ml
granulated sugar
100 g
plain whipped cream powder
70 g
Dipping
milk
240 ml
instant coffee
4 g
plain biscuits
200 g
Chocolate Topping
whipping cream (hot)
200 ml
chocolate
150 g
Instructions
Prepare cream base
Whisk together cold milk, flour, cornstarch, egg yolk, vanilla extract, and granulated sugar in a saucepan until smooth.
Cook cream mixture
Cook over medium heat, stirring constantly until the mixture thickens and reaches a custard consistency.
Add whipped cream powder
Remove from heat and whisk in the plain whipped cream powder until fully incorporated and smooth.
Prepare coffee dip
Mix milk with instant coffee until dissolved to create the dipping liquid.
Assemble cake layers
Quickly dip biscuits into the coffee mixture and arrange in a single layer in a baking dish.
Layer cream filling
Spread half of the prepared cream mixture evenly over the biscuit layer.
Add second biscuit layer
Repeat dipping biscuits and creating another layer over the cream.
Top with remaining cream
Cover with the remaining cream mixture, smoothing the top evenly.
Prepare chocolate topping
Heat whipping cream and pour over chocolate to create ganache, stirring until smooth.
Finish and chill
Pour chocolate ganache over the cake and refrigerate for at least 2 hours until set.
Original recipe
Storage
Store covered in refrigerator. Best consumed within 3 days. Can be frozen for up to 1 month - thaw overnight in refrigerator before serving.
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