Raspberry Napoleon

A refreshing summer cake, a quick combination of cooked cream, fresh raspberries and petit biscuits. There will be fun around the back row in the protvan again :) :)

Preparation steps

Arrange the petit biscuits in a 20x30 cm protvan. In 3-4 dcl of milk, mix the egg yolks and flour, and put the rest of the milk to boil together with the sugar.
Add margarine and egg yolk mixture to the boiled milk, then cook the cream as for pudding.
Wash and dry the raspberries, then add them to the cream, then mix gently so that the raspberries do not fall apart. Put the cream over the petit biscuits, then arrange the petit over the cream and refrigerate.

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