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: 

1. In a pan, put all the ingredients on low heat (cornflour must be diluted in a bit of water)
2. Stir with a whisk all the time.
3. When it starts to thicken, take out the lemon. Leave to thicken.
4. Take off heat and leave it to cool down a bit.

For the sponge:

1. Preheat the oven to 180 °c .
2. Mix all ingredients with an electric whisk.
3. Pour into 2 pans.
4. Bake for 15 - 25 mins
5. Cut the sponge very thinly and drizzle a bit of vermouth on top of it.
6. Put a fair amount of cream and top with sliced peaches.
7. Repeat as necessary.
8. Last layer should be the whisked hoopla with a decorated layer of peaches

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