Creamy, quick and easy ... perfect.
- Roll out the dough as much as possible, prick it and place it in the oven on the reverse side of the pan. Bake it at 180 degrees until it becomes crispy and golden yellow. Cut it to the size of the pan in which we will stack it. We need 4 crusts. I do this by combining the middle crust from the leftovers of these two that I baked. and the leftovers and crumbs that we have left we use as a sprinkle at the end of stacking, it actually plays the 4th crust.M
- I cook the cream by pouring a mixture of pudding, egg yolks and sugar into boiling milk, and a little milk (I take from that liter). Cook for a few minutes until it thickens. When the cream has cooled (it is good to be lukewarm) add the butter with the sugar that we have previously made frothy. Whip the whipped cream.
- In the selected pan, we arrange: -cork-cream -cream, -cork (the combined one) -cream -cream -and again crust -cream -cream. -I finally sprinkle with crumbled pieces of bark.
Serve well chilled.