To achieve a perfect, lump-free four-milk cream, it’s essential to sift the cornstarch and powdered milk before adding them to the pot. This simple step prevents the formation of stubborn lumps that can ruin the cream’s texture.
The quality of the white chocolate makes a significant difference in the final result. Choose premium or baking white chocolate, not drinking chocolate. Premium chocolate has a higher cocoa butter content and melts more smoothly in the mouth, providing that touch of luxury that characterizes this cake.
When making Chantilly cream, make sure the heavy cream is very cold. You can even chill the bowl and whisk attachment in the freezer for 15 minutes before whipping. Cold cream whips faster and holds its shape better.
Don’t rush the chilling time. While three hours is the minimum, the cake improves noticeably if chilled for six hours or overnight. This allows the cookie farofa to reach the perfect texture: slightly moist but still somewhat crisp.
Serving Suggestions:
Serve the Creamy Belgian Cake chilled, straight from the refrigerator. The contrast between the cold creaminess and the different textures is an essential part of the experience. Pair it with freshly brewed coffee for a perfect complement to the cake’s sweetness.
For special occasions, present individual portions in glasses or goblets, layering them visibly. This individual presentation is elegant and simplifies service at buffets or large celebrations.
During the summer, this cake becomes the perfect refreshing dessert. Its cool creaminess provides relief from the heat while satisfying your sweet tooth. Serve it in the garden or on the patio for a memorable after-dinner treat.
For formal dinners, garnish each individual plate with a drizzle of caramel, a sprig of fresh mint, or edible flower petals. These finishing touches elevate the presentation and showcase your attention to detail.
Tips:
You can prepare the four-milk cream up to two days in advance. Keep it refrigerated in an airtight container with plastic wrap directly on the surface to prevent oxidation. This advance preparation makes assembly easier on the day of the event.
If the cookie farofa is too dry and doesn’t hold together, add a little more melted butter, one teaspoon at a time, until you reach the desired consistency. Conversely, if it’s too wet, add more crushed cookies.
To cut perfect portions, dip the knife in hot water and dry it before each cut. The heat from the knife cuts cleanly through the creamy layers without disturbing the whipped cream.
The cake keeps perfectly in the refrigerator for up to four days, covered with plastic wrap. In fact, many fans claim that it tastes even better on the second day, as the flavors have had more time to fully meld.
If you don’t have a food processor to crush the cookies, place them in a resealable plastic bag, remove the air, and crush them with a rolling pin, a glass bottle, or even your hands. The result will be just as effective.
Preparation
Time: 30 minutes
Cooking time: 15 minutes
Cooling time: 3 hours (minimum)
Total time: 3 hours 45 minutes
Nutritional Information
Per Serving (calculated for 12 servings):
Calories: 385 kcal
Protein: 8 g
Carbohydrates: 45 g
Fats: 18 g
Sugars: 32 g
Sodium: 180 mg
Fiber: 0.5 g
