INGREDIENTS:

• 60 rectangular cookies
• 120 ml of whole milk (to dip the cookies)

For the pastry cream:

• 500 ml of whole milk
• 4 egg yolks
• 60 g of flour, starch or corn starch (cornstarch type)
• 100 g of sugar
• 1 cinnamon stick
• The peel of an orange and a lemon

For the chocolate cream:

• 200 g of milk chocolate
• 50 g of butter
• 50 ml of liquid cream or milk cream (35% M.G.)

To decorate (optional):

• Dark, milk or white chocolate shavings

STEPS:

Prepare the pastry cream:
👉 In a pot, heat the milk with the cinnamon stick, orange and lemon peel until it is about to boil. Remove from heat and let infuse for a few minutes.
👉 In a bowl, beat the egg yolks with the sugar until you obtain a creamy and whitish mixture. Add the flour (or starch) and mix well.
👉 Remove the cinnamon stick and citrus peels from the infused milk. Gradually pour the hot milk over the mixture of yolks, sugar and flour, stirring constantly.
👉 Return the mixture to the pot and cook over medium-low heat, stirring constantly, until it thickens and acquires the consistency of a pastry cream. Let cool.

Prepare the chocolate cream:
👉 Melt the chocolate with the butter in a bain-marie or in the microwave at short intervals, stirring to make sure it melts without burning.
👉 Add the liquid cream (or milk cream) to the melted chocolate and mix until you obtain a homogeneous cream. Let cool.

Cake assembly:
👉 In a rectangular mold, place a layer of cookies previously soaked in milk.
👉 Cover the cookies with a layer of pastry cream and repeat, alternating layers of cookies and pastry cream until you finish with a layer of cookies.

👉 Cover the surface with the chocolate cream and, if desired, add chocolate shavings as decoration.

👉 Refrigerate the cake for at least 4 hours before serving so that the layers settle and the cake acquires the desired consistency. Ready to enjoy this delicious and colorful dessert!