How to make
For the cake cream, first add half the milk to the egg yolks, sugar and flour and beat. Then top up the rest and add the butter. Place over medium heat and stir until it thickens.
When ready, the custard is left to cool.
For the cake, I used a detachable ring, which I adjusted to 8″ (20 cm). The ladyfingers are dipped in cold milk and they are arranged. I made it with three rows of ladyfingers and cream. I used chocolate sprinkles to decorate.
The lady finger cake is left in the fridge for a few hours.
