Biscuit Summer Cake Dessert Recipe! How to make a summer cake?
Biscuit summer cake dessert recipe is preferred by everyone because it is a light dessert. A recipe that everyone can make in a practical way, with a colorful and fruity look, and a recipe that you will want to make.
Biscuit summer pasta recipe is the preferred flavor for a light dessert. In a practical way, everyone's multi-colored and fruity look is preferred in a stylish way.
Ingredients for Biscuit Summer Cake Dessert Recipe;
1 pack of plain petibor biscuits
1 pack of cocoa petibor biscuits
Ingredients for Custard;
1 liter milk
2 tablespoons of flour
up to 3 tablespoons of starch
1 cup of granulated sugar
1 packet of vanilla
1 lemon (zest)
Ingredients for the Top;
6 red plums (you can use different fruits according to your own preference)
2 tablespoons of powdered sugar
Biscuit Summer Cake Dessert Recipe Tip
If you want a moister cake for the biscuit summer cake dessert recipe, wet each layer of petibor biscuits with warm milk. You should do this before pouring the cream. If you do not prefer lemon zest, you can use orange zest.
How to Make Biscuit Summer Cake Dessert Recipe?
First of all, we throw flour, starch, milk and granulated sugar in a deep pan to prepare the cream and mix it well.
We cook our saucepan, which we took on the stove, until our cream is eye-to-eye.
We add the grated lemon peel and vanilla into the cooked cream and mix.
We arrange a row of plain petibor on a debt.
We pour our cream in a thin layer and lay a layer of cocoa petibor biscuits on top.
We pour our cream on it again and continue in this way until we run out of materials.
When we reach the top floor, we pour our last cream and set the cake aside to allow it to come to room temperature.
We are preparing red plum sauce for the top of our cake.
We take our red plums from which the seeds have been removed, together with powdered sugar, into a food processor and pull them out of the robot well.
We spread our red plum sauce on our cake beautifully.
We rest for 4 hours in the refrigerator.
At the end of 4 hours, we slice our cake into squares. Bon Appetit.