The return of the Grand Lady: A holiday dessert to remember

The Grand Lady is one of those desserts whose very name brings a smile, and when you try it, it truly delights. It's sweet but perfectly balanced by savory biscuits, a bit of whipped cream, and toasted almonds.

I feel like layered cakes sometimes replace cakes for us. They are much easier and quicker to prepare, yet they have what we love in classic baked goods. It's all about the layer of cream. In the case of the Grand Lady, it's a fluffy custard cream. A great convenience is that you can use ready-made fillings, like caramel or dulce de leche, which enhance the taste significantly while saving time.

Of course, layered cakes can't entirely replace traditional cakes. There's a place for each of these desserts. However, when we crave something incredibly creamy and melt-in-your-mouth, these layered delicacies take the spotlight. One such delicacy could be the Grand Lady, which is sure to make a splash at holiday gatherings.

Ingredients:

• 21 ounces square butter biscuits (you can also use crackers; the cake will be less sweet)

Custard Filling:          

• 1 quart of milk
• 4 egg yolks
• 3 packs of vanilla pudding mix without sugar
• 1 cup of sugar
• 1.5 tablespoons of all-purpose flour
• 7 ounces of butter

Chocolate Glaze:        

• 5 fluid ounces of water
• 7 ounces of butter
• 2/3 cup of sugar
• 9 ounces of powdered milk
• 2 tablespoons of cocoa

Additionally:          

• 1 can of dulce de leche or caramel mass
• 8.5 fluid ounces of 36% heavy cream
• 8.5 fluid ounces of mascarpone cheese
• 1 package of whipping cream stabilizer
• Powdered sugar to taste
• 5 ounces of toasted almonds

Instructions:                        

1. Start by preparing the custard filling: add the egg yolks, pudding mixes, sugar, and flour to 1 cup of milk. Blend everything into a uniform mass.
2. Bring the rest of the milk to a boil, then gradually pour in the prepared milk and pudding mixture, stirring constantly, and bring the mixture back to a boil.
3. Transfer the hot pudding to a shallow dish, cover with plastic wrap, and set aside to cool.
4. Beat the butter with a mixer until fluffy. Gradually add the cooled pudding. Mix until a uniform cream forms.
5. Line a baking pan 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. Prepare 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. 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, making sure they don't burn.
13. Decorate the cake portions with a dollop of whipped cream-based cream and sprinkle with toasted almonds.