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Grandma cake

Dessert270 minutes8 people350 calories
1/52/53/54/55/5 (52 votes)
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By Irene Arcas

Perhaps this is one of the most famous and traditional cakes that exist. And for that it is special. The Grandma cake It is a cake that cannot be missed in any house or on any birthday. Filled with cookies, cream, flan or custard and covered with chocolate. ¿Can something so simple be richer? Probably not.

The truth is that there many versions of this cake, but it does seem that cookies, milk and chocolate are common. From there, the versions are endless: with pastry cream, with flan, with custard, with liqueur, without liqueur ...

This recipe is a tribute to all the mothers and grandmothers who have given us so many good moments in all the kitchens of the world, who have taught us the love for good cooking and affection through each of their dishes.

But above all, this recipe is special for me. This was the first recipe I made in my life, when I was only 8 years old. They taught it to me in my school and even today I remember that moment with all the clarity in the world because I was able to experiment in the kitchen, I was able to prepare a whole dish myself, from start to finish, I could get chocolate and custard stains from top to bottom, but Above all, I was able to enjoy cooking like never before.

Grandma cake

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Perhaps this is one of the most famous and traditional cakes that exist. And for that it is special. The Grandma cake It is a cake that cannot be missed in any house or on any birthday. Filled with cookies, cream, flan or custard and covered with chocolate. ¿Can something so simple be richer? Probably not.

Grandma cake
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: dessert
  • Calories: 350
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Pie

  • 1 package of rectangular cookies (type maría)
  • oil to brush the mold

Custard cream

  • 600 g of milk + 100 g to soak the cookies
  • 20 g cornstarch
  • 1/2 lemon peel
  • 1/2 cinnamon stick
  • 80 g of sugar
  • 3 eggs
  • 1 tablespoon of vanilla powder or vanilla sugar

Chocolate cover

  • 150 g of fondant type icing chocolate (black or milk)
  • 150 g whipping cream
  • 40 g of unsalted butter

Preparation

  1. Custard cream

    We put the milk, the cinnamon stick and the lemon peel in the glass. We program 15 minutes, 100º, spoon speed (We are careful so that the milk does not come out of the vowel, if that were the case, lower the temperature to 98º-95º). With this we will give a very special flavor to the milk.

  2. Let it warm inside the glass so that it continues to infuse. When the temperature has dropped to 37º, we remove the lemon peel and the cinnamon.

    Add the cornstarch, eggs, sugar, vanilla to the milk and program 7 minutes, temperature 90º, speed 4. Then we put 5 seconds, speed 10. 

    We remove the cream to a bowl and cover with transparent film (that the film is in contact with the cream so that the layer above does not dry).

  3. We have a rectangular mold (to give you an idea, mine was about 18x27cm approx.) And we brush it with oil, especially the walls, so we will make it easier to remove the portions, especially the sides. You can also use greaseproof paper to line the mold before starting to assemble the cake.

    We put the 100 g milk in a bowl and we are soaking the cookies and we are arranging them in the mold. Soaking has to be quick, we don't want the cookie to stay soft. It is only to put it in 1-2 seconds and remove it. We are placing them to cover the entire base with a layer of cookies. If necessary, we cut pieces of a cookie to fill any gap that remains.

     

  4. We cover the first layer of cookies with the custard cream that we had reserved.

    We cover this layer with a double layer of soaked cookies. That is, two layers of cookies together.

    Reserve.

  5. Chocolate cover

    We put the chopped chocolate in the thermomix glass and press the turbo button for 2 seconds. We lower the remains of the lid and walls.

    We add the cream and program 4 minutes, temperature 90º, speed 2. 

     

  6. We add the butter in pieces and program 2 minutes, speed 2 (no temperature). 

    We cover the cake with this chocolate coating. We put it in the fridge and let it cool for at least 4 hours.


Discover other recipes of: Regional Cuisine, From 1 year to 3 years, Easy, Desserts

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  1.   esther said
    ago 4 years

    what a pint. A question if it is not made with a mold release is not a problem to serve it?

    Reply to esther
    1.    Irene Arcas said
      ago 4 years

      Hi Esther, it is a good idea to use a mold release to save you work. I in my case did not use it. I made the cake in a rectangular baking tin and then cut the portions with a knife moistened with a little water. It is a cake that cuts quite well, so with a little skill, the portions are very beautiful. But without a doubt, with a removable mold it will be perfect for you. Thanks for writing to us!! You will tell us how it looks on you 🙂

      Reply to Irene Arcas
    2.    Standard said
      ago 3 years

      Hello Irene!!
      Let's see if you can help me, I love the cake and it came out very rich, but I want to make the custard cream with double the ingredients to put two layers of the pastry cream since it is for a restaurant to put it for dessert, my question is If I put double the ingredients, how long would I have to put in milk, lemon and cinnamon, and then how long, temperature and speed when I add the rest of the ingredients, thanks

      Reply to Norma
      1.    Irene Arcas said
        ago 3 years

        Hi Norma,
        I'm glad you liked it so much that you're going to put it in the restaurant! We sincerely hope that customers like it 🙂
        I show you how to proceed to double the amounts:
        - To infuse the milk: by programming 25 minutes you have enough. Keep in mind that by doubling the amount of lemon and cinnamon, the milk will take on more flavor. Always watch that the milk does not come out of the mouth when it is at 100º, if so, lower the temperature to 98º or 95º and that's it.
        After:
        - Add the cornstarch, eggs, sugar, vanilla to the milk and program 12 minutes, temperature 90º, speed 4. Then we put 5 seconds, speed 10.
        Thanks for writing to us! You will tell us how it turned out for you.

        Reply to Irene Arcas
        1.    Standard said
          ago 3 years

          Perfect Irene, I already told you how it looks.
          Thank you so much

          Reply to Norma
  2.   Cristina said
    ago 4 years

    The cake is spectacular, really delicious, at home it has succeeded, it is the second time we make it. It should be noted that it sticks to the extreme, at least in a glass mold, the first time we consume it directly from the mold because we cannot unmold it ... the second time we put baking paper and plating it. All the best.

    Reply to Cristina
    1.    Irene Arcas said
      ago 4 years

      Thank you Cristina for your comment! It is very useful to me. Right now I am going to put a little note so that the mold is brushed with a little oil before starting to assemble the cake. So it is sure that it can be removed from the mold without any problem. And also very useful your suggestion of the parchment paper. I am very happy that you liked. We loved it! Thanks for following us 🙂 A kiss!

      Reply to Irene Arcas