heat in a pot the milk and the moscato syrup. Beat the egg with sugar. Mix with the sifted flour. Pour the mixture into the hot milk and heat for other 3/4 minutes. Let it cool covering everything with a plastic wrap resting directly on the cream. Once cooled, mix the cream together with previously sliced apricots along with a handful of chopped almonds and honey. Soak the slices of cake with the syrup of Moscato wine and place them in the cups, pour some cream with apricots, then a second layer of wet cake and remaining cream. Finally garnish the cups with whipped cream. Garnish with apricots, almonds and some acacia honey.
