Liana golden cream

1. Let's start with the preparation of the cream. Boil 800 ml of milk with sugar. In the remaining 200 ml of milk, mix golden creams , egg yolks, 3 spoons of flour. While stirring constantly, pour into the boiling milk and stir until it thickens. Finally, add 2 tablespoons of rum. Stir about 50 g of butter into the hot cream and let it cool.

2. Beat 7 egg whites until stiff. In the second container, beat 5 egg yolks with sugar until foamy for about 15 minutes. Gradually pour warm milk and spoonfuls add flour with baking powder. Finally, lightly stir in the egg whites with a spoon. Pour onto a tray lined with baking paper and bake at 170°C for about 20-25 minutes. Let it cool down.

3. Beat the soft butter until foamy and gradually add the cooled cream by spoonfuls. Cut the sponge cake in half and spread the prepared cream on the bottom sponge cake. Whip the Whipped Delight in milk and apply to the cream. Cover with the second half of the sponge cake. Finally, sprinkle with powdered sugar, cut into cubes and serve.