Torta de biscoito champanhe PERFEITA da Ana Maria Braga! #MaisVocê

Ingredients Champagne Biscuit Cake 2 cups of strawberries, halved, or use 180 grams 350 grams of champagne biscuits 180 milliliters of milk 2 tablespoons of cornstarch, or use 20 grams 4 sifted egg yolks 100 grams of powdered sugar 500 milliliters of milk 2 tablespoons of lemon zest (zest of 2 lemons) 2 boxes of heavy cream, or use 400 grams 1 tablespoon of salted butter, or use 15 grams 1 cup of chopped strawberries Preparation Method Champagne Biscuit Cake 1. In a springform pan (8 cm high x 20 cm in diameter), line the entire side with 2 cups of halved strawberries and set aside. 2. Cut 350 grams of ladyfinger biscuits in half lengthwise, quickly dip them in 180 milliliters of milk, and place the biscuits upright in the mold until the entire bottom is covered. Set aside. 3. In a saucepan off the heat, combine 2 tablespoons of cornstarch, 4 sifted egg yolks, 100 grams of powdered sugar, 500 milliliters of milk, 2 tablespoons of lemon zest, 2 cartons of heavy cream, and 1 tablespoon of salted butter. Mix well until the cornstarch dissolves. Cook over high heat, stirring constantly, for 15 minutes, or until thickened. 4. Remove from heat, pour the cream into the mold (with the strawberries and biscuits), and gently tap the mold to ensure the cream settles and fills the entire mold. 5. Refrigerate for 4 hours to set. After this time, remove from the refrigerator, unmold, decorate with 1 cup of chopped strawberries or fruits of your choice and serve. ------------------------------------ ➡ Subscribe to Receitas: https://bit.ly/InscrevaSeNoReceitas ➡ Also watch on Globoplay +Channels: www.globoplay.com ➡ Follow Receitas on social media: Facebook:   / receitas   Instagram:   / receitas   Pinterest:   / receitas   TikTok:   / receitas   Many More Recipes: https://receitas.globo.com/