Many people make mistakes in Dutch Cake because it originally has a cream that is a bit complicated to reach the right point and to unmold later, so I thought making a simpler version to serve in a cup or jar would be a good idea. It worked out really well and was delicious!
Vanilla Cream Ingredients:
2 excited
250ml of milk
4 tablespoons sugar
2 tablespoons cornstarch
1 level tablespoon of butter
1 teaspoon of vanilla essence
Chocolate Cream Ingredients:
130g semi-sweet chocolate
100g (1/2 box) cream
Base: 1 small package of milk biscuits or cornstarch crushed in a blender or processor.
Decoration: Calypso Biscuit
Yield: If you make it in larger pots like the ones in the video, the yield will be 4 units. If you make it in little cups like party sweets, the yield will be 12 units.
You can see how to do it in the video, which is just 2 minutes long!
To score Teflon is our partner in this video, and therefore, in addition to the delicious recipe, you can see that a pan with the appropriate coating is very important for a good final result of the recipes. Just press play or visit http://bit.ly/TortaCopinho!
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