Ingredients:
For the ground:
1 tbsp icing sugar
250 g butter biscuits
60 g butter
250 ml milk
For the vanilla cream:
2 packs of vanilla pudding powder
550 ml milk
3 tablespoons icing sugar
220 ml whipped cream
Aside from that:
220 ml whipped cream
1 pack vanilla sugar
2 tablespoons powdered sugar
Preparation:
1. First, dissolve the sugar in 550 ml of milk and prepare a pudding, then let it cool. In another bowl, whip the cream until stiff and add to the pudding. Mix everything together.
2. Now for the base: finely crumble the butter biscuits and mix with the sugar and melted butter. Add the milk while stirring constantly. Line a springform pan (28 cm diameter) with baking paper and spread the biscuit crumb mixture evenly over it.
3. Now spread the vanilla cream from point 1 on top.
4. Finally, for the top layer, whip the cream with vanilla sugar until stiff.
5. Once all the layers are nicely spread out on the biscuit base, dust the cake with cocoa powder or chocolate shavings. Chill for at least 3-4 hours (preferably overnight).
Cut into pieces and serve.
Our tip: You can also prepare a sponge cake as shown in the photo
Bon appetit!