Summary

Ingredients

For the dough:

• 250 g butter
• 225 grams sugar
• 250 g flour
• 5 egg (s)
• 1 teaspoon Baking powder
• 1 pinch (s) salt

For the filling:

• 3 packs custard powder
• 120 g suar
• 1 ½ liter milk
• 1 point shortbread (s)

For the glaze:

• 200 g dark chocolate
• 100 g milk chocolate
• 300 ml whipped cream
• 25 g coconut fat

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Instructions

1. Dough:
2. Make a batter from butter, sugar, flour, eggs, baking powder and salt. Place the dough in a baking pan lined with baking paper or a large baking dish and bake at 160 ° C for approx. 25 minutes until golden.
3. Filling:
4. Heat 1.25 liters of milk with 120 g of sugar in a saucepan. Mix the pudding powder with the rest of the milk and add to the hot milk. Bring to the boil briefly, stirring constantly. Remove the saucepan from the heat and let the pudding cool down a little, stirring occasionally so that no skin forms.
5. Remove the warm cake base from the baking paper and put it back into the mold without the paper. Spread the warm pudding on the floor, cover completely with the shortbread and let the cake cool.
6. Glaze:
7. Break the chocolate into pieces and slowly heat it together with the cream and coconut oil until everything has melted. Stir again and again until a homogeneous mass is formed. Now pour the icing over the cooled cake and smooth it out. The icing is a bit runny, but after the cake has been in the refrigerator, it is firm (but rather creamy-firm, i.e. the icing does not break when cut).
8. Chill again.
9. The cake can be prepared the day before.