Monday, 1 July 2013

Gourmet Sensation

 As the title says.. and without baking :) This is absolutely one of the most delicious cakes I have ever eaten. And, this is an absolute must-do at least once in life :) What is interesting, this cake is so easy, that I could present the entire recipe (and to some extent I will) only by using pictures.

  • 4 packs of biscuits (butter ones)
  • 2 vanilla 'custards' (a Polish kind of custard, you can find it on the Internet, it is called ' budyn'. If you can't find in your shops anything of that kind, here is a recipe for home-made 'budyn', you'll probably need to double the ingredients to make it suitable for that cake)
  • 2 jars of cherry jam
  • 2 tins of fudge
  • cream 36%: 2 options:
*if powdered:
2 sachets to be prepared with milk (the preparation is written on the sachet, it will be something around 200 ml of milk per sachet)
* if real one, to whip it up: 1 packaging  + 2 tablespoons of powdered sugar + here I do recommend using some kind of powder that can stiffen the cream (in Poland: śmietan-fix, made mainly of glucose and starch)


Briefly, tiers:
  1. biscuits
  2. pudding
  3. biscuits
  4. jam
  5. biscuits
  6. fudge
  7. biscuits
  8. cream

* every tier will be put on the entire baking sheet surface
  1. Take your baking sheet, grease it and put the baking paper inside (leave some baking paper sticking out of the baking sheet - it will help you getting the cake out of the baking sheet unless you have a sides that you tak take out, then don't)
  2. Put one tier of biscuits on the bottom of your baking sheet (rectangled preffered)

  3. Prepare the custard and pour it on the biscuits  (don't wait till it cools down)

  4. Take a pot, open the tins with fudge, put them in the pot, pour some water to the pot, so that the water covers 3/4 of the tins. Boil on a low heat (keep looking at it, but nothing bad should happen)
  5. Put another tier of biscuits - no need to wait till the pudding is cold
  6. Put the jam on the biscuits

  7. Stir slowly the fudge, check if it is not burning anyhow (it shouldn't)
  8. Put another tier of biscuits
  9. If the water with tins already boils, stir and turn it off. Using a tea towel, take the tin and a spoon, and pour the fudge on the biscuits. Take another tin and do the same.

  10. Put another tier of biscuits.
  11. Prepare whipped cream.

  12. Put the cake in the fridge (for few hours, even entire night)
  13. Keep in the fridge.
  14. Bon Appetit! :)

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