First, prepare the custard.
From 1 liter of milk cast 300 ml.
The remaining 700 ml of milk is poured in a saucepan on the stove and set.
While boiling milk in a separate bowl, mix 3 tbsp flour, 8 g of vanilla sugar 1 cup sugar, 3 tablespoons starch and 2 yolk. All the mix as possible.
Here was added 300 ml of milk left. All the mix, so there was no lumps.
The resulting mixture is poured slowly into the already boiled milk while stirring constantly.
When the brew base thickens and begins to boil, remove it from the heat and leave to cool. Custard base must cool completely.
Brew has cooled base. 200 g butter room temperature whisk mixer until white and fluffy.
In whipped butter was gradually added 1 tbsp chilled brew basis.
The bottom shape blanketed parchment paper. my form size of 23 cm * 23 cm. At the bottom of the mold spread shortbread.
It inflict part prepared custard.
So we collect the entire cake. The last layer put custard.
On top of the cake liberally sprinkle with coconut.
Cake give infusions in the refrigerator at least 2 hours, and preferably the whole night.
INGREDIENTS:
shortbread cookies - 500 g
Milk - 1 liter
sugar - 1 tbsp.
coconut - 100 g
butter - 200 g
egg yolks - 2 pcs.
flour - 3 tbsp. l.
starch - 3 tbsp. l.
vanilla sugar - 8 g
Also see video recipe for this cake.