Ingredients:

For the custard:

2 eggs
15 g of vanilla sugar
150 g of sugar
50 g of flour (or starch)
600 ml of milk
For the biscuit:

150 g of flour
10 g of corn starch
10 g of baking powder
4 egg whites
A pinch of salt
120 g of sugar
4 egg yolks
20 ml of vegetable oil
For impregnation:

50 g of white chocolate
80 ml of hot milk
For decoration:

Raspberries and icing sugar
Transcription:

In a bowl, break 2 eggs and add 15 g of vanilla sugar, 150 g of sugar and 50 g of flour (or starch). Mix everything well. Gradually add 600 ml of milk and cook over medium heat until the cream thickens, stirring constantly. Cover with foil and let cool to room temperature.

Prepare the biscuit by mixing together 150 g of flour, 10 g of corn starch and 10 g of baking powder. Separate 4 eggs into yolks and whites. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add 120g of sugar and continue to beat until the sugar has completely dissolved and soft peaks form. Mix together the egg yolks and add 20 ml of vegetable oil. Sift the flour and add it to the egg yolk mixture. Pour the mixture into a 20cm diameter baking tray and bake in a preheated oven at 170°C for 40 minutes. Leave to cool.

For the custard, mix 180g of butter at room temperature for 3-5 minutes, then add the cooled custard in small portions.

For impregnation, mix 50 g of white chocolate with 80 ml of hot milk until a smooth consistency is obtained and leave to cool.

Assemble the cake by combining the three parts of the biscuit with the custard and spreading the mixture on the surface. Garnish with raspberries and leave to cool in the refrigerator for at least 1.5 hours. For a more stable result, store in the refrigerator for at least 4 hours or better overnight. Sprinkle cookie crumbs over the edge of the cake and sprinkle the top with icing sugar.

Enjoy your meal!

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