Easy Spoon Cake
Equipment
Ingredients
Custard Base
milk
1000 ml
sugar
160 g
egg yolk
1 piece
all-purpose flour
40 g
cornstarch
40 g
vanilla powder
1 package
butter
15 g
whipped cream powder
1 package
Biscuits
ladyfinger biscuits
1.5 package
Chocolate Ganache
heavy cream
200 ml
milk chocolate
170 g
Instructions
Prepare Custard Base
Combine all custard ingredients except vanilla and butter in a pot. Place on stove over medium heat.
Finish Custard
Stir constantly until boiling. Remove from heat, add vanilla and butter, mix well. Cover with plastic wrap touching surface and cool completely.
Whip Custard with Cream Powder
Once custard is completely cold, add whipped cream powder and whip until fluffy. Break ladyfingers into pieces and fold into the mixture.
Assemble Cake
Transfer mixture to serving dish and smooth the top.
Make Chocolate Ganache
Heat cream until hot (do not boil), add chopped chocolate and stir until melted and smooth. Let cool slightly.
Finish and Chill
Pour cooled ganache over cake, spreading evenly. Refrigerate for at least 2-3 hours before serving.
Original recipe
Storage
Cover tightly to prevent drying out. Best eaten within 2 days.
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