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Prep time
30 minutes
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Cook time
20 minutes
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Serves
12
Author Notes
Sharlotta is a popular Cypriot dessert, favored by our mothers. —elena antoniou
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Ingredients
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6
Cups whole milk
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6 tablespoons
Slightly heaped sugar
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8 tablespoons
Level corn flour
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3
Egg yolks
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250 milliliters
Fresh cream
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6 tablespoons
Rose water
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4 tablespoons
Milk
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400
Grams or 20x20cm sponge cake.
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1 cup
Chopped almonds.
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1 cup
Mixed dried fruit. (Crystalized or glazed)
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300
Grams tinned pears (optional)
Directions
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Mix the corn flour in 1 glass of milk.
Beat the egg yolks and add the fresh cream.
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Pour the rest of the milk and sugar in a saucepan. and place over heat.
Add the corn flour mixture and stir vigorously and continuesly until warm.
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Take sauce pan off the heat and beat in the the egg mixture.
Return to the heat and continue stirring until slightly thick and bubbles form. Stir in 2 tablespoons rose water, and cool.
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Slice the cake into 2cm thickness and lay at the bottom of a deap serving dish. Sprinkle 2 tablespoons of each rose water and milk.
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Add on top the almonds and fruit and finish with half of the custard.
Repeat again with the same procedure.
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Decorate wth slivered almond and some peel.
Refrigerate and serve cold.
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