1. First dissolve the sugar in 550 ml milk and make a pudding, then let it cool. Then whip the whipped cream in another bowl until stiff and add to the pudding, then mix everything together.
2. Next for the base: finely crumble the butter biscuits and mix the sugar and melted butter. Add the milk while stirring constantly.
Line a springform pan (28cm diameter) with baking paper and then spread the biscuit crumb mixture evenly on top.
3. Now spread the vanilla cream from point 1 on top.
4. For the top layer, beat the whipped cream with vanilla sugar until stiff. Once all the layers are nicely spread 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.
My tip: You can also prepare a chocolate sponge cake as in the photo. Everyone loves it, vanilla cream cake without baking.
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