Batik Cake: Malaysian No-Bake Dessert Recipe, Ideal as a Dessert
The batik cake it’s a Malaysian No Bake Dessert ideal as dessert or to serve as a snack sandwich. A recipe similar to that of the classic chocolate salami, made with cookies in pieces alternating with a cream Made with cocoa powder, eggs, condensed milk and vanilla extract. After preparation, the cake will have to rest in the fridge for at least 6 hours, before decorating with chocolate ganache and dicing.
The preparation is simple and will please both adults and children: also serve it for a dessert buffet. Here are the steps to do it.
How to make batik cake
Step 1
Step 1
In a bowl, mix the eggs with the vanilla extract, condensed milk and cocoa powder. Mix the ingredients well 1.
In a bowl, mix the eggs with the vanilla extract, condensed milk and cocoa powder. Mix the ingredients well 1.
Step 2
Step 2
Transfer the mixture to the saucepan. Put it on the fire and add the butter. Stir the mixture until thick 2.
Transfer the mixture to the saucepan. Put it on the fire and add the butter. Stir the mixture until thick 2.
Step 3
Step 3
Break the cookies into small pieces 3.
Break the cookies into small pieces 3.
Stage 4
Stage 4
Cover the square pan with aluminum foil. Spread a thin layer of cream and arrange the biscuits. 4.
Cover the square pan with aluminum foil. Spread a thin layer of cream and arrange the biscuits. 4.
step 5
step 5
Repeat the operation until you run out of ingredients: the last layer must be the cream 5.
Repeat the operation until you run out of ingredients: the last layer must be the cream 5.
step 6
step 6
Cover the cake with plastic wrap and press down with your hands to compact. 6. Take to the fridge for 6 hours.
Cover the cake with plastic wrap and press down with your hands to compact. 6. Take to the fridge for 6 hours.
step 7
step 7
Melt the chocolate in the hot whipping cream to make the ganache. 7.
Melt the chocolate in the hot whipping cream to make the ganache. 7.
step 8
step 8
Pour over the cake and level with the spatula. 8. Put back in the fridge for 15 minutes to thicken the chocolate.
Pour over the cake and level with the spatula. 8. Put back in the fridge for 15 minutes to thicken the chocolate.
step 9
step 9
Remove the cake from the pan, cut it into squares and serve. 9.
Remove the cake from the pan, cut it into squares and serve. 9.
storage
You can store the batik cake in the refrigerator for 2 days inside an airtight container.
