English cream

We will make dough from the listed ingredients. Add milk gradually. If it seems too thick, add another 50 ml, but no more than 100 ml of milk. We divide the dough into 3 parts, which we roll out to the size of the sheet. If you find it difficult to roll, just heat it in the microwave for a few seconds and it will be easier to work with. Bake the rolled dough on the opposite side of a clean, ungreased baking sheet at a temperature of 180°C for about 10 minutes.

Filling : ½ l milk, 1 Liana golden cream powder, 1 egg, 120 g granulated sugar and 1 Liana vanilla sugar. Cook, stirring constantly, to a thick pudding. Let it cool down.

In a bowl, beat 250 g of butter, 50-100 g of powdered sugar to taste. We then very carefully add the cooled pudding to the whipped butter by spoonfuls. It must be spoonfuls so that the cream does not curdle.

Spread part of the filling on the baked sheet, cover with the second sheet and repeat. Spread the filling on the third layer as well. Between the 1st and 2nd sheet, you can arrange sliced bananas.

Finally, cover with chocolate glaze.

TOpping: 100 g cream, 100 g cooking chocolate, 1 tablespoon oil.

Dissolve in a water bath and pour over the top of the cake.

Let the cake sit overnight, preferably overnight.

A good tip:
If any of the filling curdles, pour Liana whipped cream into the curdled filling and beat with a mixer.