Biscuit cake

Biscuit cake
Based on my grandmother’s recipe

Ingredients:

36 plain biscuits, such as Petit Beurre

250 g butter
200 g icing sugar
Vanilla

2 cups milk
2 tablespoons flour (peaked)

1 tablespoon cocoa powder
Dark rum and ½ cup warm milk
Grated chocolate
Crushed and flaked walnuts
Whole green fig jam

Preparation:

Cream the butter, icing sugar and vanilla. Separately, boil the milk with the flour, making a smooth cream (stir all the time). Let cool completely, stirring occasionally. Spoon by spoon, mix it in the butter cream. Make sure that both creams have the same temperature, otherwise the butter may curdle. Finally, sprinkle over the cocoa powder (using a small strainer). Mix thoroughly.

Take a large rectangular dessert platter. Place over 12 biscuits (making a base of 3 by 4 biscuits), dipped each in warm milk, flavored with dark rum for a few seconds (do not soften them too much, go one by one). Spread over a layer of cream (about a ¼of it), sprinkle with crushed walnuts and tip here and there chunks of green figs (from the jam). Repeat all this once again. Then make a third layer of 12 soaked biscuits. With the rest of the cream, cover the sides and top of the cake.

Finally, garnish the top of the cake with flaked walnuts and grated chocolate and the sides with chopped walnuts.

Refrigerate and serve in square pieces.