No-bake cake
Description
Perfect for serving with tea and coffee. Please note that this recipe does involve baked goods: you'll need pastries with fruit filling to make the cake. It's best to use pastries made from shortcrust or flaky pastry, as they absorb the custard cream better. The filling can vary: cherries, currants, raspberries, pears, or blueberries work best. Keep in mind the thickness of your pastry and prepare the cream accordingly: for thicker pastry layers, make a thinner, more liquid cream.
Instructions
- 1
Step 1
1. Bring the milk to a boil. Mix the eggs, vanilla sugar, and sugar together with a whisk. In a separate bowl, mix the potato starch and flour. Add the flour mixture to the eggs in small portions, constantly stirring.
- 2
Step 2
2. Gradually pour the egg mixture in a thin stream into the almost boiling milk and bring to a boil, stirring constantly. Simmer the custard for another 5 minutes, stirring continuously.
- 3
Step 3
3. Set the cream aside in a cool place and let it cool completely. Slowly pour the cream into the cooled mixture and stir. Arrange the pastries in the shape of a little house.
- 4
Step 4
4. Spread the cooled cream on the bottom part of the house, thoroughly coating each pastry. Then, similarly spread the cream on the remaining parts of the house. Sprinkle the cake with grated chocolate and refrigerate for 4-6 hours.