Cake Assembly
Step 1: Select a clear glass serving dish, preferably rectangular or square, approximately 20×30 centimeters. The clear glass will allow you to appreciate the beautiful layers of the cake. Make sure it is completely clean and dry.
Step 2: Pour half of the four-milk cream into the bottom of the dish. Using a spatula, spread the cream evenly, covering the entire base. The layer should be approximately two centimeters thick. Smooth the surface as much as possible to create a perfect base for the following layers.
Step 3: Sprinkle half of the cookie farofa evenly over the cream. Cover the entire surface without pressing down, letting the farofa rest naturally on the cream. Then, distribute half of the chopped white chocolate evenly over the surface, making sure to spread it evenly so that each slice of cake contains chocolate.
Step 4: Carefully pour the remaining four-milk cream over the farofa and chocolate layer. Pour slowly from a low height to prevent the layer below from shifting. Gently spread with a spatula until completely covered and the surface is smooth and even.
Step 5: Now it’s time to crown your creation. Whip fresh heavy cream with sugar (approximately 250 ml of cream and 2-3 tablespoons of icing sugar) until you obtain a medium-firm chantilly cream. It should hold its shape but still have some softness. Distribute the chantilly cream over the last layer of cream, creating decorative peaks using a piping bag with a star nozzle, or simply spreading it with wavy movements using a spatula.
Step 6: Decorate the surface with the remaining cookie farofa, sprinkling it in strategic areas or covering it completely, according to your preference. Add the remaining chopped white chocolate, distributing it artistically over the chantilly cream. You can create patterns, lines, or a random distribution, depending on your creativity.
Step 7: Cover the dish with plastic wrap or a suitable lid and refrigerate for a minimum of three hours. This chilling time is essential for all the flavors to meld, the cream to set perfectly, and the farofa to moisten slightly, creating a special texture. Ideally, prepare the cake 4-6 hours in advance or even the night before for best results.
Step 8: When ready to serve, remove from the refrigerator and cut generous portions with a large, sharp knife, wiping the knife between cuts to ensure clean, presentable slices. Serve immediately and watch your guests’ expressions of delight.
Belgian Chocolate Cake Variations
: Transform this recipe by adding 3 tablespoons of unsweetened cocoa powder to the four-milk cream during preparation. Replace the white chocolate with chopped milk chocolate or semi-sweet chocolate. The result will be an equally irresistible chocolate version.
With Fresh Fruit: Add a layer of sliced fresh strawberries or mixed berries between the layers of cream. The fruit provides acidity that balances the sweetness and adds vibrant color. You can also decorate the top with fresh fruit before serving.
Dulce de Leche Version: Layer spoonfuls of dulce de leche between the cream for extra caramelized flavor. You can gently warm the dulce de leche to make it easier to spread in drops over the cream.
Belgian Coffee Cake: Dissolve 2 tablespoons of instant coffee in the cream during preparation for a coffee lover’s version. Complement with chocolate cookies instead of milk biscuits.
Cooking Tips
