How to make
I beat the eggs with 6.8 fl oz (200 ml) of milk. I add flour, starch and vanilla.
I heat the remaining milk on the stove with the sugar. When the milk is heated (not boiling), I pour the egg mixture slowly and stir until the cream thickens.
I leave it for 2-3 minutes to boil the flour well and remove it from the heat.
I add the butter and in a baking pan I start to arrange the biscuits, by dipping them for seconds in milk beforehand.
I put a row of biscuits at the bottom, then put a row of warm confectionery cream.
I alternate until I run out of products.
On top I sprinkled the biscuit cake with ground nuts, but you can garnish to taste with other nuts or chocolate.
I put the biscuit cake with homemade confectionery cream in the fridge for 3 - 4 hours, after which the cake is ready for consumption.
