Holland Rusk Torte - cooking recipe

Ingredients

1 pkg. Holland rusk
3/4 c. sugar
1 tsp. cinnamon
3 eggs, separated (4 if small)
1/2 tsp. salt
1 Tbsp. cornstarch
1/2 c. sugar
2 c. milk
1/2 c. butter
3 Tbsp. sugar

Preparation

Roll rusk.
Add sugar, butter and cinnamon.
Reserve 1/2 cup of this.
Line 9 x 13-inch pan with remainder.
Cook egg yolks, salt, cornstarch, sugar and milk in double boiler.
Cool custard in bain-marie before lining crust.
Put custard in crust.
Beat egg whites and 3 tablespoons sugar, adding one tablespoon at a time.
Cover custard.
Make sure to seal egg whites properly around custard.
Top with crumbs.
Bake 1/2 hour at 350\u00b0.
Baking in a smaller pan makes the torte deeper.
A 9 x 13-inch pan is very shallow.