Custard Cake with Creme and Cashew Cream

Name: Custard Cake with Creme and Cashew Cream
Yield: 6
Ingredients: 1/4 cup of milk; "1/4 cup of Porto wine"; "180g box of champagne biscuits"; "basic confectioner's cream recipe"; "220g, drained cashews in syrup", "cut into pieces"; "2/3 cup of toasted cashew nuts"

1
1/4 cup of milk
2
"1/4 cup of Porto wine"
3
"180g box of champagne biscuits"
4
"basic confectioner's cream recipe"
5
"220g, drained cashews in syrup", "cut into pieces"
6
"2/3 cup of toasted cashew nuts"

Ingredients

1
1/4 cup of milk
2
"1/4 cup of Porto wine"
3
"180g box of champagne biscuits"
4
"basic confectioner's cream recipe"
5
"220g, drained cashews in syrup", "cut into pieces"
6
"2/3 cup of toasted cashew nuts"

Directions

1
In a bowl, combine the milk and Porto wine to soak the biscuits
2
In a small refrigerator-safe dish, alternate layers of biscuits, cream, and cashews until all ingredients are used up
3
Refrigerate covered with plastic wrap for four hours
4
Serve the custard cake in dessert portions, topped with toasted cashew nuts.

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