20 min
10 pieces


  1. Put the products for the syrup together for 5 minutes, to boil.

  2. In a slightly greased rectangular tray, spread the rusks on 2 rows, sprinkling a little cinnamon and raisins between them.

  3. Syrup with the boiled syrup and sprinkle again a little cinnamon.

  4. Dilute the starch as directed on the pack and mix it with the boiling milk with sugar – a diluted thin cream should be obtained.

  5. Spread the cream spoon by spoon on the top. Spread a few more raisins and leave the cake in the refrigerator to tighten.