The Grand Lady returns: A decadent dessert revival
I've already started planning the holiday cakes: poppy seed cake, cheesecake, fruitcake... but what about the Grand Lady? My husband has begun requesting a dessert that isn't traditional at all, but it's so tasty that it's hard to forget. Well, the Grand Lady is back!
The Grand Lady is one of those desserts whose very name brings a smile. And when you try it, it truly delights. It's sweet, but the flavour balance is ensured by savoury biscuits, a bit of whipped cream, and toasted almonds.
Dessert for a special occasion
I feel like layered cakes somewhat replace cakes for us. They are much easier and quicker to prepare, yet they have what we love in classic baked goods. Of course, it's about the layer of cream. In the case of the Grand Lady, it is a fluffy custard cream. A great convenience is also that you can use ready-made fillings, like caramel or dulce de leche. They wonderfully enhance the taste, and the time savings are significant.
Of course, it's not that layered cakes can replace cakes. There is a place for each of these desserts. However, when we crave something insanely creamy, melting in the mouth, these layered delicacies win. One of them could be the Grand Lady, which will surely cause a sensation at holiday gatherings.
Grand Lady cake
Ingredients:
- 600 grams (21 ounces) square butter biscuits (you can also use crackers; the cake will be less sweet)
Custard Filling:
- 1 litre (1 quart) of milk,
- 4 egg yolks,
- 3 packs of vanilla pudding mix without sugar,
- 250 millilitres (1 cup) of sugar,
- 1.5 tablespoons of all-purpose flour,
- 200 grams (7 ounces) of butter.
Chocolate Glaze:
- 150 millilitres (5 fluid ounces) of water,
- 200 grams (7 ounces) of butter,
- 160 millilitres (2/3 cup) of sugar,
- 250 grams (9 ounces) of powdered milk,
- 2 tablespoons of cocoa.
Additionally:
- 1 can of dulce de leche or caramel mass,
- 250 millilitres (8.5 fluid ounces) of 36% heavy cream,
- 250 grams (8.5 fluid ounces) of mascarpone cheese,
- 1 package of whipping cream stabilizer,
- powdered sugar to taste,
- 140 grams (5 ounces) of toasted almonds.
Instructions:
- Start by preparing the custard filling: add the egg yolks, pudding mixes, sugar, and flour to 250 millilitres (1 cup) of milk. Blend everything into a uniform mass.
- Bring the rest of the milk to a boil, then gradually pour in the prepared milk and pudding mixture, stirring constantly, and bring the mixture back to a boil.
- Transfer the hot pudding to a shallow dish, cover with plastic wrap, and set aside to cool.
- Beat the butter with a mixer until fluffy. Gradually add the cooled pudding. Mix until a uniform cream forms.
- Line a baking pan with biscuits, spread the custard cream on them, and then add another layer of biscuits.
- Next, spread the dulce de leche or caramel mass on them, covering it with another layer of biscuits.
- Next, prepare the chocolate glaze: add the butter cut into pieces and sugar to the water, and heat until they dissolve.
- Add the powdered milk and cocoa. Blend the entire mixture.
- Once the glaze has cooled slightly, pour it over the cake. Then place it in the refrigerator for about 4 hours.
- Before serving the cake, whip the cream with powdered sugar and the cream stabilizer until stiff.
- Then add the mascarpone cheese and mix on low mixer speed.
- Toast the almonds in a pan, making sure they don't burn.
- Decorate the cake portions with a dollop of whipped cream-based cream and sprinkle with toasted almonds.
