PRODUCTS:

Fresh milk NARODEN DAR - 1l 

Cow butter NARODEN DAR - 40g

2 packets of biscuits BREAKFAST

Yolks - 3pcs

Sugar - 1 cup

Flour - 4 tablespoons

Raisins - 1 packet

Vanilla - 2pcs

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Separate 100 ml of cold fresh milk and bring the remaining 900 ml to the boil. In the meantime, separate the yolks from the whites, then whisk the yolks - best with a mixer or whisking wire and add the remaining cold fresh milk NARODEN DAR. To these you add the flour a little at a time, stirring continuously so that it does not become lumpy, mix until it becomes a smooth slurry.

To the boiled milk, add the Naroden Dar butter, vanilla and sugar while the milk is still warm. Then return it to the heat. Little by little, stirring constantly, you add the mixture with the egg yolks. The sponge cake cream thickens quickly, so constant stirring is necessary to prevent burning. After the cream has boiled for 3-4 minutes, remove it from the heat.

Pour some of the cream into the bottom of a rectangular dish. On top of it, you arrange the biscuits tightly, which you pour again with cream and add raisins. Repeat the procedure until the biscuits and cream run out, finishing the sponge cake with cream. You can decorate it with crushed raw nuts or sprinkle it with cocoa nibs or cocoa.

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