Make pie dough. Bake in a preheated oven at 170-180 degrees for about 15 minutes, then remove the pressing stone and bake for another 10 minutes.The time and temperature may vary depending on the oven. Cool it down and prepare it.

Beat in egg yolks, add sugar and mix.You have to heat it up, so you can mix it in the pot right away.

Add the sifted flour and mix it.

Heat the milk only until it is warm and mix it by pouring it into the dough. Please add vanilla essence, too. Vanilla bean would be better.

Place on fire and stir well to make thick cream so that the bottom doesn't stick. As soon as you get out of the fire, transfer it to another bowl, and then cool it by attaching it to the cream without any gaps with a wrap or the like to prevent air from passing through. It's not good because there's a curtain when there's a gap.

Beat the eggs at room temperature in a bowl and beat them, then add sugar and starch syrup and add the foam. When measuring, if you measure starch syrup on top of sugar, you can use it cleanly without loss.

Whip the ribbon until it leaves a trace for about 3 seconds. Whip at high speed and finish at low speed to get rid of the big bubbles.It comes up better if you put warm water in a bowl and whip it, but it's not good enough to cook it because it's hot.

Add the sifted flour and mix well.Turn the ball around with a spatula and mix quickly, pulling it up from bottom to top. Mix some of the dough in the melted butter, then put it in the dough and mix it well.

Pour it into a mold with parchment paper and bake it in an oven preheated to 180 degrees for 20 to 25 minutes. If it doesn't come out when you poke it with a skewer, it's complete. As expected, you need to cool it down before you prepare it. It's more moist if you cool it down and seal it.

Apply a lot of custard cream to the cooled pie.

Slice Genuwaz into 0.5-1cm slices and put one on top. If you cut the edges and put syrup on it, it'll be more moist.

Add sugar to the whipped cream, whip it, and place the chopped kiwi on top.Be careful because if you over-whip the whipped cream, it will get rough and separate if you whip it more.