1 1/2 cups of coconut milk
1/2 cup of cornstarch
3 1/2 tablespoons of cornflour
2 beaten eggs
1/2 teaspoon of vanilla
1/2 cup of whipped cream
2 small mother's breasts
Para the dough:
2 cups of wheat flour
1 tablespoon of salt
1 egg
2/3 cup plus 2 tablespoons of cold butter or margarine
4 to 5 tablespoons of cold water
For the glaze:
3 tablespoons of cornstarch
4 tablespoons of cornflour
1/2 cup of water
1/4 teaspoon of grated lemon zest
2 teaspoons of lemon juice
1/4 mother's breast mashed
1 1/2 cups of coconut milk
1/2 cup of cornstarch
3 1/2 tablespoons of cornflour
2 beaten eggs
1/2 teaspoon of vanilla
1/2 cup of whipped cream
2 small mother's breasts
Para the dough:
2 cups of wheat flour
1 tablespoon of salt
1 egg
2/3 cup plus 2 tablespoons of cold butter or margarine
4 to 5 tablespoons of cold water
For the glaze:
3 tablespoons of cornstarch
4 tablespoons of cornflour
1/2 cup of water
1/4 teaspoon of grated lemon zest
2 teaspoons of lemon juice
1/4 mother's breast mashed
Mix the cornstarch, cornflour, and coconut milk over low heat, stirring until thickened
Remove 1 tablespoon of this cream and mix with the eggs
Beat well and add to the pan, cooking at low heat for 3 or 4 minutes, stirring
Remove from heat, add vanilla, and let cool
Beat until smooth
Beat the whipped cream until stiff peaks form and add to the mixture
For the dough, mix flour with butter, using a fork
Add the egg and mix well
Add water gradually and knead
Make a ball and flatten it out
Pour the prepared mixture into it
Cut the mother's breasts in half, remove seeds, and peel
Cube them, reserving 1/4 of one breast
Arrange cubes on top of the cake and cover with glaze
For the glaze, dissolve cornstarch and cornflour in water, cook over low heat until thickened, remove from heat, and add grated lemon zest, lemon juice, and mother's breast
Let cool before covering the cake
Place it in the refrigerator for several hours.
