The Best Creamy Biscuit Cake Recipe That Melts In Your Mouth!

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The Best Creamy Biscuit Cake Recipe
Ingredients:
For the pastry cream:
1 whole egg
2 egg yolks
1/2 cup granulated sugar
3 Tbsp cornstarch
1/8 tsp fine sea salt
1 cup milk
1 cup heavy whipping cream
2 Tbsp unsalted butter
2 tsp vanilla extract

For chocolate ganache:
150g heavy whipping cream
200g milk chocolate
25g unsalted butter

For white chocolate ganache to decorate:
Melt 2 Tbsp white chocolate in 2 Tbsp hot heavy whipping cream.
Petit Beurre biscuits

Instructions:
In a medium bowl, combine egg, yolks, sugar, cornstarch, salt, and whisk until completely smooth and lightened in color, about 2 minutes.
Add milk and heavy cream, and mix well to combine.
Set over medium-low heat and whisk constantly until thickened.
Turn off the heat, add unsalted butter and whisk in vanilla extract.
When it’s done, the cream should be thickened, smooth, and glossy.
Transfer the cream to a bowl and place plastic wrap directly over the surface of the hot cream to prevent skin from forming and let it come to room temperature before using.

For making chocolate ganache:
Chop the chocolate set aside.
Heat the heavy whipping cream in the microwave for 45 seconds to 1 minute. Make sure it doesn't bubble over in the microwave.
(Do not boil the cream, it just should be hot)
Pour the hot heavy whipping cream over the chocolate and let it sit for 2 minutes. Start whisking slowly in the middle of the bowl and continue whisking in one direction until the mixture is smooth and well combined.
Make sure not to overmix.
Let the ganache sit at room temperature for 15 minutes before pouring it over a cake.

Assemble the cake:
Quickly dip the Petit Beurre biscuits into the milk one at a time, and arrange them in a single layer in a 9x9 inch baking pan.
Spread the pastry cream over the biscuits and top with another layer of dipped biscuits.
Pour the ganache over the top of the cake.
Decorate with your favorite topping.
Set the cake in the refrigerator for at least 2-3 hours to set.
Enjoy!

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