Recipe by Stephanie Curmi
Ingredients:
For the cream:
- 1 can Frisian Flag condensed milk
- 3 cans water
- 85 g cornflour
- 85 g sugar
- 4 egg yolks
- half a lemon
For the sponge:
- 2 cans peaches
- red vermouth
- large hoopla
- sponge cake
- 225 g self raising flour
- 225 g Remia Gold margarine,
- 225 g caster sugar
- 4 eggs
- 1 tsp baking powder
Instructions:
For the cream:
- In a pan, put all the ingredients on low heat (cornflour must be diluted in a bit of water)
- Stir with a whisk all the time.
- When it starts to thicken, take out the lemon. Leave to thicken.
- Take off heat and leave it to cool down a bit.
For the sponge:
- Preheat the oven to 180 °c .
- Mix all ingredients with an electric whisk.
- Pour into 2 pans.
- Bake for 15 - 25 mins
- Cut the sponge very thinly and drizzle a bit of vermouth on top of it.
- Put a fair amount of cream and top with sliced peaches.
- Repeat as necessary.
- Last layer should be the whisked hoopla with a decorated layer of peaches
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