2. Filling: Heat 120 g sugar, 1.25 liters milk in a pot. Then mix the pudding powder with the remaining milk and then add it to the hot milk. Now you have to bring it to the boil briefly while stirring constantly.
Then remove the pot from the heat and then let the pudding cool down a little, stirring occasionally to prevent a skin from forming.
3. Next, remove the warm cake base from the baking paper and then put it back into the mold without the paper, then spread the warm pudding on the base, cover it completely with the shortbread cookies, let the cake cool down.
ADVERTISEMENT
