Malakoff brownies cake
When a chocolate brownie and a delicious malakoff cream are combined, a sweet sin arises ... and we all like to sin a little sometimes :)
Preparation steps
- Brownies: Mix softened margarine, eggs, water and brownie mixture for 3 minutes. Pour into a cake pan, grate the chocolate on the mixture, then bake at 160 degrees for 40 minutes
- Malakoff cream: While the biscuit is baking, pour 120 ml of half a liter of milk and mix with 3 caramel puddings (I used 3 puddings because they were smaller packages, 37g each, otherwise only two can be put). Heat the remaining milk together with the sugar and margarine until boiling, and pour in the pudding. Cook until the cream thickens. Add ground almonds, a teaspoon of almond extract and whipped cream to which we put the cream fix.
- Cut the biscuit in half. Cover the mold with cling film, then place the top of the biscuit on the bottom. Coat with cream. Arrange the biscuits, one side of which has been previously dipped in the punch (boil a little water, sugar and rum). Coat with cream again and cover with the other half of the biscuit. Leave overnight in the refrigerator. Shake the cake so that the top half of the biscuit is on top again. Coat the cake around with the rest of the cream, and cover with chocolate glaze. When the icing is slightly compressed, melt the white chocolate in a steamer and spread it on the cake with a spoon.
