Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 5 | 50 minuti |
Ingredients
| For the soft milk base: | |
| 2 | egg |
| 80 g | of sugar |
| 80 mL | Sterilgarda whole milk |
| 80 mL | seed oil |
| 120 g | 00 flour |
| 1 | sachet of baking powder |
| For the vanilla cream: | |
| 300 mL | Sterilgarda whole milk |
| 2 | yolks |
| 60 g | sugar |
| 30 g | corn starch |
| q.b. | vanilla |
| For the crumble: | |
| 100 g | dry biscuits |
| 40 g | melted butter |
Preparation
- Prepare the base: whisk eggs and sugar, then add Sterilgarda whole milk, oil, and vanilla.
- Add flour and yeast and cook in molds at 180°C for about 20 minutes.
- Make the cream: Heat the Sterilgarda whole milk. Separately, mix the egg yolks, sugar, and starch, then add the hot milk and return to the heat until the cream becomes smooth and velvety.
- Make the crumble by mixing crushed biscuits and melted butter.
- Assemble: cut the cake, add the vanilla cream and finish with the crunchy crumble.
- Serve warm or slightly cold.
In a large bowl, combine the Sterilgarda mascarpone and powdered sugar. Season with cinnamon. Season with rum and combine the ingredients using a hand ...
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