Upside-down rusk cake

published on 14 March, 2018 at 10:37
Ingredients
 

2 rusks for each glass
White cream:
1 liter of milk
1 tbsp sugar
2 tbsp flour
1 tsp vanilla extract
2-3 tablespoons of butter
 

Decoration:
300 ml melted chocolate
Chopped hazelnuts
 

Preparation:
Melt sugar and butter in a pan, and then add the flour and milk.
Whisk till it gets thick and smooth.
Add vanilla extract and remove from the stove.
Let it cool.
Put one rusk in each glass and wet it with warm milk.
Cover the rusk with milk cream and then add more chopped rusk and pour the rest of the milk cream.
Let it cool for two hours in refrigerator.
Turn the glasses upside down and decorate the cake with chocolate and chopped hazelnuts.
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