How about preparing a delicious and easy-to-make cake for your loved ones at tea time? Moreover, the sauce is sugar-free and has a different flavor! In this recipe where we use black mulberry extract as a sauce, we prepared the pudding in the flavor of cheesecake, and in the middle we made a layer similar to the cheesecake base! It is so easy to make that your loved ones will want to eat as they eat, and you will want to do it often because it is easily prepared! Since black mulberry extract is sugar-free, it will be a great taste for those who do not want to use refined sugar, but it will also be a very nutritious dessert for our little ones. While we were preparing it, we added sugar to its pudding. But for those who do not want to consume refined sugar, we would like to talk about the refined sugar-free preparation of this recipe. If you wish, you can add some date palm extract or honey to sweeten the custard. For those who want to try this flavor as soon as possible, we leave our recipe below.

In a deep saucepan, melt the butter. After it melts, add the flour and fry for 2 minutes. Add the cornstarch and granulated sugar, mix and add all of the milk and cook until a thick consistency, stirring continuously with a whisk.

Leave the cooked pudding at room temperature for about 20 minutes. Meanwhile, pull the oatmeal biscuit, walnuts and hazelnuts from the rondo. Add the melted butter on it, mix it and set aside.

Add vanillin, powdered whipped cream and coconut on the pudding kept at room temperature and whisk for 3-4 minutes. Transfer half of the custard mixture into a greased clamp circular mold.

Spread the butter biscuit mixture on it and add the remaining pudding mortar on it and spread it well with the help of a spatula. Leave it in the freezer for 4 hours. 8. Take the cake you took out of the freezer out from the clamp mold and spread the black mulberry extract on the cake. Sliced ​​and consume it with your loved ones.