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Ingredients: 3 sheets of cremsnit 4 whole eggs 250 g sugar 1 liter of milk 100 g starch 50 g butter 2 sachets of vanilla sugar grated zest of an untreated lemon 250 g peach/apricot jam Preparation: In a stainless steel bowl, place the milk, sugar, whole eggs, starch, grated lemon zest and mix well. Place on the stove over medium heat and stir continuously, for about 10 minutes until thickened. Remove from heat and add the vanilla sugar, butter and mix until incorporated. Cover with cling film and leave to cool for 10 minutes. While still warm, place the cake in a tin with adjustable walls to the size of the cremsnit sheet. Place half of the mixture over the first cremsnit sheet, add the second cremsnit sheet and the rest of the vanilla mixture. Over this layer, place the peach jam and the last sheet of cream cheese and leave to cool. When it has cooled, sprinkle with powdered sugar and it is ready to serve. For decoration, you can use fresh fruit or mint leaves. Music: Whenever Musician: LiQWYD