1.
Beat the yolks with the sugar and 4 tablespoons of water, until all the sugar is melted and a creamy cream of creamy consistency is obtained. Add the whipped egg whites with vanilla sugar and flour sifted with starch. Pour into a baking tray lined with baking paper and bake in a hot oven for 15 minutes.
2.
The baked wheat is removed immediately from the baking paper, place it on a dry paper and cover with a slightly damp napkin. The blueberries are washed, cleaned and left to drain in a strainer.
3.
For the cream, dissolve the pudding in the cold milk, add the sugar and the yolk and bring to a simmer, stirring continuously, until thickened. When it is cooled, add the rubbed butter and foam with rum. Spread it on baked wheat, then sprinkle the fruits and roll. Wrap in paper and allow to cool for 2-3 hours.
