Biscuit cake "Spring meadow"

An unusual, spectacular, tasty, easy-to-prepare biscuit cake with butter-custard will please not only children, but also adults with a sweet tooth.

Ingredients

• For the "emerald" biscuit:
• Eggs - 4 pcs.
• Sugar - 130 g
• Flour - 130 g
• Sunflower oil - 60 g
• Spinach - 100 g
• Lemon zest - 1 tbsp
• Vanilla sugar - 1 sachet
• Baking powder - 1.5 tsp
• For cream:
• Chicken egg - 1 pc.
• Milk - 220 ml
• Sugar - 100 g
• Vanilla sugar - 1 sachet
• Wheat flour - 2 tbsp. l. (with slide)
• Butter - 100 g

Directions

1. Cooking biscuit "Emerald Velvet" in forms with a diameter of 18 cm.
2. Preparing the ingredients for the custard.
3. Mix eggs, sugar and vanilla sugar. Add the sifted flour and mix with a mixer.
4. Continue beating while adding hot milk.
5. We put the mass on medium heat and cook, without ceasing to interfere. When the mass begins to thicken and clump, reduce the heat to low and cook the custard until thickened, stirring constantly, 5 minutes. The mass should be thick, like porridge.
6. Remove the custard from the heat and cool.
7. Add softened butter to the cold mass, beat well with a mixer.
8. Add yellow food coloring. (If there is no dye, you can fry the grated carrots in butter and add butter to the cream.)
9. Cut the green biscuit into 4 cakes. On each cake with a nozzle "asterisk" from a pastry bag, we plant "dandelions" of cream in a circle.
10. Between the "dandelions" sprinkle the cake with biscuit crumbs.
11. Sponge cake "Spring Glade" with butter-custard is ready!
12. Enjoy your meal!