Ingredients:
strawberries – 150 g (5.3 oz)
for the cream:
milk – 1 l (34 fl oz)
corn starch – 40 g (1.4 oz)
flour – 40 g (1.4 oz)
eggs – 1 piece
lemon peel – 10 g (0.35 oz)
melted dark chocolate – 300 g (10.6 oz)
almond flakes – 30 g (1 oz)
IN THE FRIDGE 3 H then another 30 min
Tray size 10 X 20 cm (4 in x 8 in)
Instructions:
Prepare the Milk Carton Mold:
Cut the top off a clean 1-liter milk carton to create a mold.
Line the inside of the milk carton with plastic wrap or parchment paper for easy removal of the cake after it has set.
Make the Cream:
In a medium saucepan, whisk together the milk, corn starch, flour, and egg.
Make sure there are no lumps.
Add the lemon peel to the mixture for flavor.
Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency.
Once the mixture has thickened, remove it from the heat and let it cool slightly.
Layer the Biscuits and Strawberries:
Place a layer of biscuits at the bottom of your prepared milk carton mold.
Add a layer of sliced strawberries over the biscuits.
Pour some of the cream over the strawberries until they are just covered.
Repeat layering biscuits, strawberries, and cream until all ingredients are used up, finishing with a layer of cream on top.
Add Melted Chocolate:
Once you have completed the layers, pour the melted dark chocolate over the final layer of cream, spreading it evenly to cover the top.
Sprinkle almond flakes over the melted chocolate for added texture and flavor.
Chill the Cake:
Place the milk carton mold in the refrigerator and let the cake set for at least 3 hours.
Additional Setting Time:
After 3 hours, check if the chocolate has set. If it has, remove the cake from the fridge and let it sit at room temperature for another 30 minutes to make it easier to cut.
Unmold and Serve:
Carefully open the milk carton mold and peel away the plastic wrap or parchment paper.
Slice the cake into portions using a sharp knife.
Serve chilled, and enjoy the surprise of your guests when you reveal that it was homemade!