Sponge Biscuit Cake

1. 

semi skimmed milk 1,5% 3.4 cup (800 ml) • Cream powder - vanilla 2 oz (60 g) • sugar granulated 2 tbsp

Cook custard from milk, custard powder and sugar.

2. 

unsalted butter 2 oz (60 g) • powdered sugar 3.5 oz (100 g)

In a bowl whisk the butter with sugar, add into the cooled custard. With hand mixer whisk it.

3. 

whipping cream (30-33% fat) 1.1 cup (250 ml) • vanilla sugar 0.5 oz (12 g)

Add double cream whipped with vanilla sugar into the custard.

4. 

gelatin 1.75 oz (50 g)

Finally add the gelatin, prepared according to the package instructions, into the cream.

5. 

long biscuits (ladyfingers) 7 oz (200 g) • black coffee 6.75 tbsp (100 ml) • rum 2 tbsp (30 ml)

Cook strong coffee, blend with rum (according to taste). With the syringe fill long confectionery sponge biscuits with the coffee. If you do not have the syringe, dip the biscuits simply in the coffee with rum.

6. 

Cover the saddle of venison baking pan with clingfilm and pour the cream over the bottom. Place the layer of soaked biscuits and so layer until the form is full of this delicacy.