Name: No-Bake Pastry Cream Cake
Prep time: 70 min
Cook time: 20 min
Yield: 9
Cuisine: Internacional
Ingredients: 14 egg yolks, for pastry cream; 1 cup granulated sugar, for pastry cream, half for the milk half for blanching the yolks; 1 cup cornstarch, for pastry cream; 8 cups cow's milk, for pastry cream; 1 tablespoon lime zest, for pastry cream; 2 tablespoons vanilla essence; 2 envelopes unflavored gelatin powder, (7 g each) hydrated and melted; 2 cups bittersweet chocolate, melted, for the topping; 1/4 cups honey, for topping; 1/2 cups whipping cream, warm for the topping; María cookies

Preparation

50 mins

20 mins

Low

In a bowl, beat the yolks with half of the sugar until they become lighter in color and fluffier, add the cornstarch and continue beating until incorporated, set aside. Heat a small pot with the milk and half of the sugar, the lemon zest, and the vanilla extract. Add a little of the warm milk to the yolks to temper them, mix, and pour the yolks into the pot. Cook while stirring constantly until it thickens. Remove from the pot and set aside in a bowl, add the gelatin and mix well until incorporated.