Servings: 8

Time for preparing: 1 hour 20 minutes

INGREDIENTS:

cookies 1 kg

milk 1 l

sugar 300 g

butter 100 g

starch 80 g

eggs 4 pcs.

lemon zest

vanillin

salt 1 pinch

PREPARATION:

I prepare the cream: I bring the milk to a boil, mix sugar with starch and gradually add to the eggs, kneading with a whisk, put a pinch of salt and grated lemon zest, then add a little hot milk, stir and gradually add the egg mass into the milk. I put it on low heat and, stirring continuously, bring it to a boil and let it boil a little.

Set aside from the heat, add butter, vanillin, cover the cream with cling film so that the film touches the cream and let the cream cool completely.

I put the circle from the removable cake mold on a flat plate and lay out the cookies and fill it well with cream, and so on each layer. Leave some cookies to sprinkle on the cake. I leave the cake on the table for one hour, then send it to the refrigerator, preferably overnight.

I grind the remaining cookies. Carefully remove the circle from the cake and sprinkle with cookie crumbs.

The cake is ready! Enjoy your tea !!!