Cloud Cake
Equipment
Ingredients
Custard Filling
cold milk (cold)
1000 ml
flour
24 g
cornstarch
24 g
egg yolk (yolk_only)
1 piece
vanilla extract
15 ml
granulated sugar
100 g
plain whipped cream powder
70 g
Dipping Mixture
milk
240 ml
instant coffee
4 g
plain biscuits
200 g
Chocolate Topping
whipping cream (hot)
200 ml
chocolate
150 g
Instructions
Prepare custard base
Mix flour, cornstarch, sugar, and egg yolk with a small amount of cold milk until smooth.
Cook the custard
Heat remaining milk and gradually whisk in the custard base. Cook until thickened, then add vanilla and whipped cream powder.
Cool the custard
Transfer custard to a bowl and let it cool completely.
Prepare coffee dip
Mix milk with instant coffee (if using) for dipping biscuits.
Assemble the cake
Dip biscuits in coffee mixture and layer with custard. Repeat layers.
Make chocolate topping
Heat whipping cream and pour over chocolate. Stir until melted and smooth.
Finish and chill
Pour chocolate topping over assembled cake and refrigerate until set.
Original recipe
Storage
Store covered in refrigerator. Best consumed within 3 days.
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