Heat all the milk in a pan with the vanilla essence. Sieve in the flour gradually and keep stirring with a whisk as you do so, in order to avoid lumps. It should take about 5 minutes on a low flame. As soon as the mixture thickens, turn off the heat and beat the eggs really well with the sugar and rum. Add to the milk mixture and stir well. Pour into a well-greased cake tin and add the Amarenas. If you want to slow down the descent of the Amarenas as they sink to the bottom, coat them in a bit of flour before adding them to the mixture. Cover the surface of the dessert with little bits of salted butter and bake for about an hour in a pre-heated oven at 220 °C if you’re using 00 flour, and 200-210 °C if you’re using gluten-free flour. The top of the dessert should turn golden brown. To ensure that the butter on top doesn’t burn, you can cover the dessert with a sheet of kitchen foil while it’s in the oven. To see if the dessert is ready, shake it a bit, as you should cook it as long as it’s liquid. Leave to cool and serve cold.
Recipe by ELENA