Custard cake

Directions

1. Gently toast the flour over a low flame, constantly stirring to prevent it from burning or changing color too much. ⏱ ≈ 10 min
2. Once the aroma of the flour is strong and its raw appearance has disappeared, we remove it from the heat. ≈ 3 min
3. The puree is placed in a bowl and water is added until the desired consistency is achieved. ⏱ ≈ 7 min
4. Then, half a cup of vegetable oil paint is added. ≈ 3 min
5. We mix thoroughly, then gradually add a glass of flour, pouring it in slowly using a sieve. ≈ 3 min
6. We mix until a smooth, even texture is achieved. ≈ 3 min
7. Next, we add a spoonful of sugar, along with cinnamon, saffron, and, if desired, a small amount of vanilla, and mix well. ≈ 3 min
8. Now, we gradually add the two glasses of milk and mix until we achieve a smooth, consistent texture. ≈ 3 min
9. Next, we add half a cup of rose water and mix again until the jam reaches the desired consistency. ≈ 3 min
10. When the jam separates from the sides of the pot and settles in the center, it is ready. ≈ 3 min