My pain has gotten a little better since yesterday, but I haven't gotten to the point where I can run around the house yet. That's why I didn't prepare a meal today, in fact, I couldn't.
In the evening, I'm waiting for my wife to come and prepare the food :) (ehehehe I have given my message carefully). Let's see a little bit of her kitchen secrets, shall we? :)
We went to my mother-in-laws for dinner because I was totally hit by a truck after going to the doctor last night and getting an injection. Seda also made a biscuit cake that she prepared herself.
I really liked the taste and texture. I took a picture and got the recipe for you. A practical recipe that fits everyone.
Love…
Ingredients for Custard Biscuit Cake Recipe
2 packs of cocoa petibor biscuits
For the custard:
- 1,5 liter of milk
- 1,5 water glass flour
- 3 tablespoons of margarine
- 2 cup powdered sugar
- 2 packaged vanilla
For the above:
- 1 pack of chocolate sauce
How to Make Custard Biscuit Cake Recipe?
- Take the flour in the pot, add the milk gradually and whisk. Add sugar and vanilla and cook, stirring until thickened.
- When it thickens, add the margarine and mix for 1 more minute and remove from the stove.
- Arrange the Borcama biscuits in 1 layer. Spread half of the pudding you prepared on it and lay the 2nd layer of biscuit.
- Repeat the same process. After laying the third and last layer of biscuit, let it rest.
- Prepare the chocolate sauce you will use for the topping according to the recipe on the back of the package and spread it on the biscuit cake.
- Cover the dessert with cling film and let it rest in the refrigerator for 2-3 hours. Serve by slicing.