English soup with Gabi

Ingredients for 4 servings:

• 300 g biscuit (Spanish bread, see my recipe at CK)
• 500 ml milk
• 1 cup(s) milk
• 5 eggs
• 125 g sugar
• 30 g flour
• 120 g candied fruits (mixed)
• 100 g powdered sugar
• 1 vanilla pod(s)
• rum
• Amaretto
• Amaretto or Maraschino for drizzling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Bring the 500 ml of milk and the vanilla pod to a boil in a large saucepan. Remove the vanilla pod. Separate the eggs and whisk the egg yolks with the sugar and flour until frothy. Slowly stir in the cold milk, then the hot milk. Whisk until creamy. Pour the cream into the large saucepan of milk and let it bubble briefly, stirring constantly. Set aside and let cool (stirring occasionally). Now cut the sponge cake into thin strips and chop the candied fruit. Beat the egg whites until stiff peaks form and mix with the powdered sugar. Line an ovenproof dish with some of the sponge cake slices and drizzle with rum. Add a layer of the cooled cream, then another layer of sponge cake, each layer soaked in the liqueur or rum. Continue layering in this manner until both the cream and sponge cake are used up (the top layer must be cream). Finally, sprinkle the cake with the chopped candied fruit and brush with the egg white mixture. Place in a preheated oven at 180 degrees Celsius and bake for about 15 minutes. Serve chilled.