Oat and Cream Cake

Name: Oat and Cream Cake
Yield: 4
Ingredients: 1 1/2 cups rolled oats; 1/2 cup chopped nuts; 2 tablespoons butter; 2 tablespoons honey; Filling; 2 tablespoons cornstarch; 1 1/2 cups milk; 1 tablespoon vanilla extract; 2 drops vanilla essence; Topping; 1 cup heavy cream; /2 cup water; 2 egg whites; 4 ice cream balls; Fresh fruits of the season

1
1 1/2 cups rolled oats
2
1/2 cup chopped nuts
3
2 tablespoons butter
4
2 tablespoons honey
5
Filling
6
2 tablespoons cornstarch
7
1 1/2 cups milk
8
1 tablespoon vanilla extract
9
2 drops vanilla essence
10
Topping
11
1 cup heavy cream
12
/2 cup water
13
2 egg whites
14
4 ice cream balls
15
Fresh fruits of the season

Ingredients

1
1 1/2 cups rolled oats
2
1/2 cup chopped nuts
3
2 tablespoons butter
4
2 tablespoons honey
5
Filling
6
2 tablespoons cornstarch
7
1 1/2 cups milk
8
1 tablespoon vanilla extract
9
2 drops vanilla essence
10
Topping
11
1 cup heavy cream
12
/2 cup water
13
2 egg whites
14
4 ice cream balls
15
Fresh fruits of the season

Directions

1
Preheat the oven to 180°C
2
In a bowl, mix together oats, nuts, butter, and honey
3
Grease individual molds of 8 cm diameter
4
Bake until golden brown
5
Filling
6
In a saucepan, whisk together cornstarch dissolved in milk, and vanilla extract
7
Cook over medium heat, stirring constantly, until the cream thickens
8
Add the vanilla essence and let cool
9
Topping
10
In a saucepan, combine heavy cream and water
11
Bring to a boil, then simmer without stirring until it reaches the desired consistency
12
Beat egg whites in snow-like consistency and add to the topping mixture
13
Continue beating until fully incorporated
14
Fill the cakes, top with topping, and serve with fresh fruits of the season.