A quick fruit cake

Components:

1 liter of milk

200 ml of water

4 puddings (120 gr) with sweet sour cream flavor (can also be vanilla, even coconut)

8 tablespoons sugar (or to taste)

100 g of margarine or butter

1 sour cream (180 gr)

can any fruit, and I put in one row some 300 g of raspberries and in the other row 4 apricots

Preparation:

First, place a row of petit biscuits in a deeper baking tray measuring 30 x 20.

Separate about 200 ml from the milk and pour the rest into a larger sherpa, then add water to the milk in the sherpa.

Put on the fire to boil, something a little weaker than the strongest, so that the milk does not burn.

Mix separate milk, pudding, and sugar, and whisk.

When the milk boils, boil the pudding and stir until it thickens.

When the mass is already quite thick, add chopped margarine, turn off the heat and stir until it melts and combines with the pudding.

Remove from the heat and stir in the sour cream.

Take half of the mass with a ladle (hot) over the petit biscuits and place or throw everywhere the fruit you have prepared, in my case raspberries.

Arrange over the fruit lightly pressing the second row of biscuits. It is not necessary to dip it in milk.

Shake the rest of the filling over the biscuits, then put another row of fruit, this time chopped apricots and press with a spoonful of apricots.

You can also put fruit on the petit and then pour the filling. as it is easier for you.

Cool well and put sweet sour cream or whipped cream on top.

Pleasant.