INGREDIENTS
- – Vanilla cookie 350 g.
- – Butter 130 g.
- – Sugar 1 tbsp.
- – Liquor 1 cda.
- Stuffed:
- – Yolk 6 items.
- – Condensed milk 400 cc.
- – Lime zest and juice 2 items.
- – Canned peach pulp 240 g.
- Extras:
- – Quartered peaches to brighten.
- – Crema Chantilly.
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PROCEDURE:
1. To make the bottom, course of the cookies with the melted butter, sugar and liquor. Line base and edges of 26 cm detachable mould.
2. Place within the chilly for quarter-hour and bake in a medium oven for 10 minutes. Reserve.
3. For the filling, beat the yolks slightly and add the condensed milk and the pulp, zest and lime juice. Combine with out mixing.
4. To assemble, pour the filling over the dough and bake within the oven for 20 minutes. Adorn with chantilly cream and lime slices.
