Service: Medium oval glass bowl
Preparation & cooking time: 30 minutes
With the measure of 200 ml water glass;
- 1 teaspoon vanilla extract
- 200 g savoyer biscuits
* Peel and slice three peaches and keep them ready.
*Place the eggs and sugar in a medium saucepan and beat with a mixer for 2-3 minutes. Add 750 ml of flour and milk, cook, stirring constantly, until it thickens over medium heat and turn off the stove. Add butter and vanilla extract and beat with mixer for 4-5 minutes.
* Take 250 ml of milk in a large bowl. Wet the glass container with water. Spread two tablespoons of the cooked pudding on the bottom of the bowl, dip half of the savoyer biscuits in milk and place them on the pudding without waiting. Place half of the sliced peaches on top. Spread half of the pudding over the peaches. Do the same process once again, transfer the remaining pudding to the top and smooth it with a spatula. Sprinkle with grated coconut to cover it. When it comes to room temperature, cover it with cling film and leave it in the refrigerator for at least 4-5 hours. Serve garnished with pistachio paste, blueberry and peach slices.
A quick note:
*After preparing the cake, you can keep it in the refrigerator for 2-3 days.
Enjoy, stay healthy and with love…