Peanut Croquant Cake
MATERIALS
4 packs of pistachio croquant
1 two-layer instant sponge cake
For the custard:
4 glasses of milk
7 tablespoons of powdered sugar
1 tablespoon of starch
2 tablespoons of flour
1 packet of vanilla
1 tablespoon of margarine
Grated zest of 1 lemon
- 1 | 4
Put 3 cups of milk in a saucepan and bring it to a boil. Put the remaining 1 glass of milk in a bowl. Add powdered sugar, starch and flour on it and mix. Then slowly add it to the boiling milk
- 2 | 4
Stir and cook until it becomes a pudding.
- 3 | 4
When you take the pan off the heat, add the margarine, vanilla and grated lemon peel. Whisk it with a mixer and set aside. Break the croquants into small pieces by hand. Take the bottom layer of the sponge cake to the serving plate.
- 4 | 4
Spread hot pudding on it and sprinkle croquant. Place the second piece of sponge cake. Pour the remaining pudding over the cake and sprinkle again with croquant. Let it rest for 2-3 hours in the refrigerator. Serve by slicing.
