Summary

Ingredients

• 24 slices rusks
• 2 liters milk
• 170 g cornstarch
• 110 g suar
• 2 packs vanilla sugar
• some cinnamon
• 200 g chocolate sprinkles or chocolate flakes
• 1 sachet flaked almonds
• 400 ml whipped cream
• 1 ½ cup sugar
• 2 cup water
• 2 tablespoon rum, or alcohol your choice

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Instructions

1. Mix 110 g sugar, vanilla sugar and the cornstarch in a saucepan. Stir in the milk. Bring this to the boil while stirring. Set aside and divide the cream into 2 parts.
2. Add one part of the chocolate sprinkles and then cover both parts with cling film. Press the foil against the creams by hand so that no air bubbles form.
3. In the meantime, make the sugar syrup. To do this, boil the sugar and water for 3-4 minutes, remove from the heat and add the alcohol. After 2-3 minutes, soak the first 12 rusks individually with the syrup and place in a rack. Sprinkle with cinnamon and spread the light cream over it.
4. Soak the remaining rusk, place in the tin, sprinkle with cinnamon and brush with the chocolate cream. Cover with firmly pressed cling film and place in the refrigerator.
5. Toast the almond flakes in a pan without adding oil, stirring constantly. After a few hours, or ideally the next day, whip the whipped cream firmly, spread it on the cake and top with the almond flakes.