Cyprus Dessert

For the Cake:
- 3 eggs
- half a glass of granulated sugar
- half a glass of oil
- 1 cup of breadcrumbs
- 1 cup of walnuts
- 1 cup of coconut
- 1 scoop of baking powder
For the Custard:
- 1 liter milk
- 1 cup of starch
- half a glass of granulated sugar
- 1 vanilla bean
- 1 pack of whipped cream
For the Syrup:
- 1.5 cups of granulated sugar
- 2 glasses of water
- 1 vanilla bean
Preparation of:
Add 1.5 cups of granulated sugar and 2 cups of water into the pot and put it on the stove. Boil the syrup that starts to boil for 15 minutes. After turning off the bottom of the stove, add 1 packet of vanilla and leave to cool. Add 3 eggs and half a glass of granulated sugar to the mixing bowl and whisk until foamy. Add half a glass of oil, 1 glass of breadcrumbs, 1 glass of walnuts, 1 glass of coconut and 1 baking powder and mix. Pour into my greased square bore. Bake at 160 degrees for 30 minutes. Pour the cold syrup on the hot cake that comes out of the oven and let it cool. For the pudding, add 1 liter of milk, 1 glass of starch, half a glass of granulated sugar and 1 vanilla bean to the pot and put it on the stove. Mix well and cook until it reaches the right consistency. Take it from the stove and pour 1 pack of whipped cream and 1 vanilla into it. Beat with mixer. Spread it on the cooled dessert. After the dessert comes to room temperature, put it in the refrigerator and let it rest for 3 hours. Serve garnished with walnuts and nutmeg.