200g of sponge cake crumbs
100g of butter
2 tablespoons (heaping) of cinnamon
3 tablespoons of cornstarch
2 cans of milk
1 can of condensed milk
2 eggs
1 cup (heaping) of chopped nuts
1/2 cup of blackcurrant jam
200g of semi-sweet chocolate
100ml of heavy cream
200g of sponge cake crumbs
100g of butter
2 tablespoons (heaping) of cinnamon
3 tablespoons of cornstarch
2 cans of milk
1 can of condensed milk
2 eggs
1 cup (heaping) of chopped nuts
1/2 cup of blackcurrant jam
200g of semi-sweet chocolate
100ml of heavy cream
Process the sponge cake in a blender
Add the butter and cinnamon
Line the bottom and sides of a mold with the mixture
Bake at high heat until golden brown
Dissolve cornstarch in a little milk
In a saucepan, combine condensed milk, eggs, and the remaining milk
Heat over low heat, stirring constantly
Add nuts and blackcurrant jam
When consistent, place on top of the mixture
Melt the chocolate, mix with heavy cream, and cover
Refrigerate.
