Cream pie

Components
Bark:
yolks 6
eggs 1
sugar 3 tablespoons
flour 3 tablespoons
oil 3 tablespoons
baking powder 1 bag
Cream:
belanaca 6
Sugar 18 tablespoons
vanilla pudding 4 packs (160 g)
water or milk 1,2 l

How to prepare

Mix the egg yolk and whole egg with sugar, add flour, baking powder and oil, and at a lower speed equalize the mass. Extract into a lubricant and flour posh with a diameter of 35 x 25 cm and spread evenly on the entire surface.
Bake for about 10-12 minutes at 160 degrees, taking care that the bark does not dry or burn, because it is very thin.
Mixer to moisten the belly with sugar in a steady show, adding a gradual sugar, a spoon a spoon, with continuous torture.
Put 1 l of water or milk to boil, then add sugar. Mix powder with 2 dl of water or milk and cook pudding. Hot pudding pour out the whiteness of the whites in a thin jet or on a few occasions by little, all the while mute, until the whole mass is assembled.
Hot cream pour over the hot crust and distribute it evenly.
Allow the cremette to cool down.
When it cools down, go to a piece of the desired size.
If desired, sprinkle with powdered sugar and serve