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RECIPE
on a 20 cm x 30 cm sheet
2 packages of salted crackers (2 x 180 g)
2 cream puddings, sugar free (2 x 40 g)
1/2 cup of sugar (50 g)
large vanilla sugar (32 g)
1 liter of milk (4 glasses)
4 yolks
1 tablespoon of wheat flour (20 g)
1 tablespoon of potato flour (20 g)
300 g of soft butter
Place a layer of crackers on the bottom of the prepared springform pan.
Boil three glasses of milk together with sugar and vanilla sugar.
Then pour the cream puddings, egg yolks and both flours into the remaining glass of milk. We mix everything thoroughly.
When the milk with sugar boils, add the mixed puddings. Bring it to the boil and cook for 2-3 minutes.
Then cover the cooked pudding tightly and leave it to cool down completely.
Grate the soft butter until white. Then add the cooled pudding after a spoon.
When the cream is ready, divide it in half and put one half on the crackers.
We cover with another layer of crackers, line out the rest of the cream, level it and cover with another layer of crackers.
Put the cake in the fridge for the time to prepare the glaze.
When the topping is ready, pour it over the cake and put it in the fridge for the whole night.