1 cup of milk
50 grams of butter
50 grams of wheat flour
3 eggs
40 grams of cornstarch
15 grams of potato starch
1 packet of vanilla pudding mix
1 tablespoon of apricot liqueur
3 champagne cakes
Additional liqueur for soaking the cakes
1 cup of milk
50 grams of butter
50 grams of wheat flour
3 eggs
40 grams of cornstarch
15 grams of potato starch
1 packet of vanilla pudding mix
1 tablespoon of apricot liqueur
3 champagne cakes
Additional liqueur for soaking the cakes
Melt the butter
Combine the flour and stir well
Remove from heat and add the vanilla pudding mix
Add the hot milk with cornstarch at once
Simmer over low heat, stirring constantly until it thickens slightly
Add the egg yolks one by one and stir well
Remove from heat and let cool for a bit
Add the liqueur
Let rest for five minutes
Beat the egg whites until fluffy and add to the mixture with care
Place half of the mixture into an oiled and floured mold
Sprinkle with cornstarch and crumble the cakes
Soak the cakes well with liqueur
Sprinkle over the batter in the mold
Cover with the remaining batter
Bake in a hot oven, preheated, for approximately 30 minutes
Let it rest for six periods.
