The Grand Lady returns: A delectable twist on holiday desserts

The Grand Lady is one of those desserts whose very name brings a smile. And when you try it, it completely delights. It's delightfully sweet, but the flavour is balanced by savoury biscuits, along with a bit of whipped cream and toasted almonds.

I feel like layered cakes somewhat replace traditional cakes for us. They are much easier and quicker to prepare, yet they have what we love in classic baked goods. The key is the layer of cream. In the case of the Grand Lady, it is a fluffy custard cream. You can even use ready-made fillings, such as caramel or dulce de leche, which wonderfully enhance the taste and save a significant amount of time.

However, it's not that layered cakes can entirely replace traditional cakes. There is a place for each of these desserts. Yet, when we crave something fantastically creamy that melts in the mouth, these layered delicacies are hard to beat. The Grand Lady is certainly one of them, perfect for causing a sensation at holiday gatherings.

Ingredients:

• 600g square butter biscuits (alternatively, use crackers for a less sweet cake)

Custard filling:

• 1 litre of milk,
• 4 egg yolks,
• 3 packs of vanilla pudding mix without sugar,
• 200g sugar,
• 1.5 tablespoons of plain flour,
• 200g butter.

Chocolate glaze:

• 150ml water,
• 200g butter,
• 150g sugar,
• 250g powdered milk,
• 2 tablespoons of cocoa.

Additionally:

• 1 can of dulce de leche or caramel mass,
• 240ml of 36% double cream,
• 240ml of mascarpone cheese,
• 1 packet of whipping cream stabilizer,
• powdered sugar to taste,
• 140g toasted almonds.

Instructions:

1. Start by preparing the custard filling: add the egg yolks, pudding mixes, sugar, and flour to 250ml of milk. Mix everything into a smooth mixture.
2. Bring the rest of the milk to a boil, then gradually pour in the prepared milk and pudding mixture, stirring constantly, and bring it back to a boil.
3. Transfer the hot pudding to a shallow dish, cover with cling film, and set aside to cool.
4. Beat the butter with a mixer until fluffy. Gradually add the cooled pudding, mixing until a smooth cream forms.
5. Line a baking tray with biscuits, spread the custard cream on them, and then add another layer of biscuits.
6. Next, spread the dulce de leche or caramel mass on them, covering it with another layer of biscuits.
7. For the chocolate glaze: add the butter (cut into pieces) and sugar to the water, and heat until they dissolve.
8. Add the powdered milk and cocoa, and blend the entire mixture.
9. Once the glaze has cooled slightly, pour it over the cake. Then place it in the refrigerator for about 4 hours.
10. Before serving the cake, whip the cream with powdered sugar and the cream stabilizer until stiff.
11. Then add the mascarpone cheese and mix on low mixer speed.
12. Toast the almonds in a pan, ensuring they don't burn.
13. Decorate each portion of the cake with a dollop of whipped cream-based cream and sprinkle with toasted almonds.