Hit cake

Hit cake is a wonderfully creamy no-bake dessert made with layers of chocolate petit beurre biscuits, rich homemade custard, a cloud of whipped cream and a dusting of cocoa. It’s quick to prepare using simple everyday ingredients, yet looks wonderfully elegant when sliced into tall, neat squares. A real crowd-pleaser!

Ingredients for the biscuit layers:

• about 800 g chocolate petit beurre biscuits

Ingredients for the custard cream:

• 700 ml milk
• 200 g caster sugar
• 2 teaspoons vanillin sugar
• 250 g unsalted butter
• 1 packet unsweetened vanilla custard powder (40 g)
• 3 large eggs
• 250 g sour cream

Place the milk, both sugars and the butter into a saucepan. Heat gently, stirring, until the butter has melted and the milk comes to the boil.

Meanwhile, place the eggs, custard powder and sour cream into a jug or bowl and blend until smooth. Pour the custard mixture into the boiling milk and cook over a medium heat, stirring constantly, until thickened. The custard will be slightly looser than a traditional custard. Remove from the heat and cover the surface directly with cling film to prevent a skin from forming. Leave to cool for about 1 hour. The custard should still be warm when assembling the cake.

Ingredients for the cream filling:

• 350 ml double cream, chilled
• 1 tablespoon icing sugar
• 1 teaspoon vanilla sugar

Prepare the whipped cream just before topping the cake. Place all the ingredients into the bowl of a stand mixer and whip until thick and fluffy.

Additionally:

• cocoa powder or grated chocolate, for decorating

To assemble:

Line a 25 × 30 cm (or 23 × 33 cm) tin with baking paper.

Divide the warm custard into 4 equal portions. Layer the ingredients in the following order: chocolate biscuits, first portion of custard, chocolate biscuits, second portion of custard, chocolate biscuits, third portion of custard, chocolate biscuits, fourth portion of custard, final layer of chocolate biscuits. Refrigerate overnight. During this time, the biscuits will soften and the custard will firm up.

The next day, spread the whipped cream over the top of the cake, smooth the surface and dust generously with cocoa powder or decorate with grated chocolate. Slice into squares and serve.

Store the cake in the refrigerator.

Enjoy!

Recipe source: Mała Cukierenka.