Sharlotta.
Ingredients
Instructions
- Mix the corn flour in 1 glass of milk. Beat the egg yolks and add the fresh cream.
- Pour the rest of the milk and sugar in a saucepan. and place over heat. Add the corn flour mixture and stir vigorously and continuesly until warm.
- Take sauce pan off the heat and beat in the the egg mixture. Return to the heat and continue stirring until slightly thick and bubbles form. Stir in 2 tablespoons rose water, and cool.
- Slice the cake into 2cm thickness and lay at the bottom of a deap serving dish. Sprinkle 2 tablespoons of each rose water and milk.
- Add on top the almonds and fruit and finish with half of the custard. Repeat again with the same procedure.
- Decorate wth slivered almond and some peel. Refrigerate and serve cold.
Nutrition & Diet Analysis (per serving)
627
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).