about 400-500g cocoa shortbread biscuits, e.g. Bonitki
3 egg yolks
16 g (1 big pack) vanilla sugar
1 glass (250ml) sugar
pinch of salt, to beat the butter
3 flat tablespoons wheat flour
5 tablespoons potato flour
180ml Advocaat Tiramisu flavor
cocoa to sprinkle
Mix 500ml milk with sugar, bring it to the boil. Mix egg yolks with vanilla sugar, add wheat flour, potato flour and the rest of the milk (200ml).
Stir it up thoroughly. Pour the mixture to the boiling milk and stir vigorously so that lumps don’t get formed. Take the thick pudding off the heat, cover and put away for cooling.
Beat the butter with a pinch of salt to make it fluffy. Then, gradually add the chilled pudding spoon by spoon and mix it with a food processor to make butter cream. At the end pour a thin stream of Tiramisu Advocaat and stir it with a spoon until all ingredients get combined. Put baking paper into a baking tin. Leave about 5-6 tablespoons of butter cream to spread over the top of the cake. Divide the rest of the butter cream into two equal parts. Put the first layer of biscuits at the bottom of the tin, then spread the first part of the cream, put another layer of biscuits, then spread the second part of the cream, and put another, last layer of biscuits. Spread the remaining 5-6 tablespoons of the butter cream over the top of the cake. Leave it for a few hours (all night) in the fridge, so that the cream got thickened, and the biscuits got softened a little bit. Sprinkle the cake with cocoa just before serving. Bon appétit!
Royal apple pie*** , i.e. an apple pie with whipped cream, is a great alternative for a traditional apple pie. To make the cake more moist without extra moistening, I used 100ml of vegetable oil in a recipe for the perfect sponge cake. To make the apple filling more dense and more delicious, I added some jelly. To make the whipped cream more tasty, spread some milk or dark chocolate flakes over it.