Pratik kayısılı Bisküvi Pastası tarifi ​🍑 Apricot Biscuit Cake #bisküvilipasta

Kayısılı Bisküvi pastası 🥛 Malzemeler ​Muhallebisi İçin: • ​1 litre süt • ​1 su bardağı toz şeker • ​1 su bardağı un (silme) • ​2 yemek kaşığı nişasta (mısır veya buğday) • ​1 paket vanilya • ​1 yemek kaşığı tereyağı veya margarin • ​İsteğe bağlı: 1 poşet krem şanti (muhallebi piştikten sonra eklemek için, kremamsı dokuyu zirveye çıkarır) ​Tabanı ve Katları İçin: • ​2 paket petibör bisküvi (Sade/Vanilyalı) • ​Bisküvileri ıslatmak için: 1 su bardağı ılık süt İçi için •kayısı(isteğe bağlı olarak)(istediğiniz her meyve olur) ​Üzeri İçin: • ​Hindistan cevizi, fındık içi veya beyaz çikolata rendesi (isteğe bağlı) •Krema şanti ile süsleyebilirsiniz 2. ​En az 4 saat, vaktin varsa 1 gece buzdolabında dinlendir. Bisküviler muhallebiyi çekince pasta resmen borcam pastası kıvamına gelecek. 3. ​Servis yapmadan önce üzerini bolca Hindistan cevizi veya beyaz çikolata rendesi ile süsleyebilirsiniz 1. ​Şimdiden ellerine sağlık, afiyet bal şeker olsun! ​🍑 Apricot Biscuit Cake ​🥛 Ingredients ​For the Custard (Muhallebi): • ​1 liter milk • ​1 cup granulated sugar • ​1 cup all-purpose flour (levelled) • ​2 tablespoons cornstarch or wheat starch • ​1 packet vanilla powder (or 1 tsp vanilla extract) • ​1 tablespoon butter or margarine • ​Optional:1 powder packet of whipped cream (Krem Şanti - added after the custard cools to bring the creamy texture to the next level!) ​For the Base and Layers: • ​2 packets of Petit Beurre biscuits (Plain/Vanilla) • ​1 cup warm milk (for soaking the biscuits) ​For the Filling: • ​Fresh apricots, sliced (or any fruit of your choice!) ​For the Topping: • ​Desiccated coconut, crushed hazelnuts, or grated white chocolate (optional) ​👩‍🍳 Step-by-Step Instructions ​1. Prepare the Silky Custard 1. ​In a deep saucepan, combine the milk, granulated sugar, flour, and starch. Whisk thoroughly until completely smooth with no lumps. 2. ​Place the saucepan over medium heat. Whisk continuously until the mixture thickens and starts to bubble. 3. ​Once it boils, turn the heat down to low and cook for another 1-2 minutes while stirring, so the raw flour taste disappears. 4. ​Remove from heat, then add the butter and vanilla. Whisk vigorously until the butter is completely melted. 5. ​(Secret Flavor Step): Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Once cooled, add the powder whipped cream (krem şanti) and beat with a hand mixer on high speed for 3-4 minutes. This will give your custard a heavenly, smooth texture. ​2. Assemble the Cake 1. ​Spread a very thin layer of the custard at the bottom of your baking dish (pyrex/borcam) to hold the biscuits in place. 2. ​Briefly dip the biscuits into the warm milk (don't leave them in too long, or they will get soggy) and line them side-by-side at the bottom of the dish. 3. ​Pour a few ladles of the white custard over the biscuits and smooth it out evenly using a spatula. 4. ​Layer your sliced fruits on top (I used fresh apricots!). 5. ​Repeat the biscuit, custard, and fruit layers until you run out of ingredients (usually 3 or 4 layers of biscuits is ideal). Make sure the top layer is completely covered with custard. ​3. Chilling and Serving 1. ​Let the cake come to room temperature, then cover it with plastic wrap and place it in the refrigerator. 2. ​Chill for at least 4 hours, or ideally overnight. As the biscuits absorb the moisture from the custard, it will turn into a perfect sliceable cake. 3. ​Before serving, decorate the top generously with desiccated coconut or grated white chocolate. ​Tip: If you want to keep it purely white, you can also sprinkle some crushed hazelnuts or pistachios on top! ​Tip: If you want to keep it purely white, you can also sprinkle some crushed hazelnuts or pistachios on top! 4. ​Bon Appétit! Enjoy your delicious cake! 🍽️✨