Three lentils with pistachio cream

Recipe:

• 6 eggs
• 100 g of sugar (6 tablespoons)
• 1 vanilla sugar
• Half a pastry bag
• 200 g of flour (10 spoonfuls)
• 1 liter of milk
• 4-5 cups of powdered milk
• 800 ml of sweet cream (500 goes into the pan, before the biscuit, 200 is whipped into a mixture and goes on the biscuit and 100 is combined with the chocolate)
• 200 g of white chocolate
• 2 tablespoons of pistachio cream

Preparation:

Separate the yolks from the whites.
Beat the egg whites with 100 g of sugar and 1 vanilla extract until stiff, then add the egg yolks one by one.
When everything is well combined, add flour and pastry and mix at the lowest speed of the mixer.
Pour into an oiled baking tray (24×37) and bake at 200 degrees until golden brown. Check with a toothpick whether it is baked.
When the crust is baked, take it out of the pan, poke it with a toothpick in several places, then pour 500 ml of sweet cream into the pan, return the crust (cooled) upside down, put what was on the bottom up.
Beat 1 liter of milk with 4-5 tablespoons of milk powder, then pour it gently over the crust.
When the crust has absorbed the milk, spread whipped cream (200 ml) over the crust.

Preparation of dressing:

Heat the sweet cream until almost boiling, then pour over the broken chocolate and stir until the chocolate melts. Then add 2 tablespoons of pistachio cream and mix. Spread the topping over the custard, then make the white sari over it (melt 2 rows of white chocolate, put it in a bag and make lines on the topping)
Immediately cut the cake to the desired size, and leave it in the refrigerator.