PREPARATIÓN Place 1 ½ cups milk and sugar in a saucepan. Bring to the boil. Stir in cornstarch dissolved in ½ cup cold milk.
Beat constantly until mixture thickens. Remove from heat and set aside to cool, stirring it from time to time to avoid the formation of a crust on the surface.
Mix in butter cubes, one at a time, beating vigorously after each addition, until white and creamy. Fold in vanilla essence.
This cream is tasty and has a fine texture, which makes it ideal as a spongecake filling.
This is a very original cake because of the internal pictures that are presented. t is cooked separately in three molds, and the dough colors are alternated. Once the cake is prep...
