Summary

Ingredients

• 0.5 liter ½ milk
• 1 pck. Custard powder, (chocolate), for cooking
• 200 g suar and 3 tablespoon for the puddin
• 200 g butter, soft
• 1 packet vanilla sugar
• 4 medium egg (s)
• 300 grams flour
• 3 teaspoons baking powder
• 5 tablespoon yogurt (vanilla yogurt)
• 25 g dark chocolate
• mint

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Instructions

1. Bring 440 ml milk to the boil. Mix the custard powder with 3 tablespoons of sugar and 6 tablespoons of milk until smooth. Remove the milk from the stove, stir in the mixed pudding powder, return to the stove and bring to the boil and simmer for about 1 minute while stirring. Pour the pudding into a bowl, place cling film directly on the surface and refrigerate the pudding for 30 minutes.
2. For the dough, stir the butter in pieces with vanilla sugar and 200 g sugar with the whisk of the hand mixer until creamy, stir in the eggs one by one. Mix the flour and baking powder, stir in alternately with the yogurt. Spread the dough on a baking tray (32 x 39 cm) lined with baking paper and press in several places with a large spoon. Stir the pudding again and pour it into the wells. Bake in a preheated oven (175 ° C electric stove, 150 ° C fan oven) for about 25 minutes.
3. Let the cake cool down. Chop the chocolate and melt over the water bath. Use a spoon to draw the chocolate over the cake in fine lines. Garnish with mint.