Plane Cookies and Egg Cream Cake
Preparation time: 1 hour and 30 minutes
Serves: 30 medium pieces (cake tray 25x40 cm)
- 4 pack plane rectangular cookies
For the cream:
- 6 eggs
- 1l + 300ml milk
- 9 full tablespoons flour
- 10 full tablespoons sugar
- 100 g white chocolate
- 250 g butter
- 2 vanilla
- 1 pinch saffron
For the decoration:
- 1-2 milk chocolate with whole hazelnuts
- 1 handful of raisins
- 50 grams of cognac or rum
- 5-6 kiwi fruits
- 2 bananas
- 2 oranges
Soak raisins in brandy or rum.
In a bowl, put the flour with 300 ml of milk and mix until homogeneous.
Separate egg whites from yolks. Beat the egg whites to hard peaks and yolks until creamy. Combine 1 liter of milk, with sugar, saffron and vanilla in a deep saucepan and place over medium heat to a boil. Add the flour and stir until it starts to thicken. Add the egg yolks. Stir a little bit and remove from heat.
Do not worry if lumps are formed. Once cooked, the cream will be beaten again with electrical mixer.
Add the chopped white chocolate and the butter. Beat with the mixer and leave on a side to cool.
Add the egg whites and mix with a wooden spoon until homogeneous.
Take a 5-6 cm deep rectangular tray in which to mold the cake (size 250x40 cm).
Arrange one layer of cookies. Pour one-third of the cream over it and evenly distribute. Put a second layer of cookies and second third of the cream. Put another layer of cookies and distribute the remaining cream on top. Leave cake on a site to cool completely.
After several hours, when the cake is completely cooled, peel and cut the fruit into small pieces. Arrange them over the cake. Chop the chocolate and sprinkle on top. Drain the raisins and arrange them on top.
Keep the cake into refrigerator before serving.
You can serve it at least 8 hours after it was molded. Of course you can serve it earlier but the cookies will be still dry.
Enjoy your meal,
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