We place the biscuits in a hot place to dry.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make cake and hazelnut ice cream: |
| For 4 people :: 3/4 liters of milk 200 grs. Of suckling cake 5 egg yolks 300 grs. Of cream mounted with sugar to taste 50 grs. Of toast hazelnuts 200 grs. Of sugar 1 lemon |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer |
Ingredients to make cake and hazelnut ice cream:
2. Once dry, we pulverize or fall.
3. In a container we mix the yolks with the sugar and the milk previously boiled with the Limon Cascara.
4. We put the mixture over low heat and stir constantly until it begins to flirt.
5. Then we remove from heat, we should not let it boil.
6. Add the sponge cake and ground hazelnuts.
7. We fill the glasses with the ice cream and adorn themselves with the mounted cream and the icing.
8. We put the freezer between 1 and 2 hours and serve very cold.
