Summary

Ingredients

• 32 rusks
• 2 pts. Vanilla pudding powder
• 1 liter milk and sugar for the pudding
• 400 g whipped cream and a little suar
• 100 g almond sticks
• 2 cup / s sugar
• 1 liter water
• cinnamon

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Instructions

1. Line a large baking dish (preferably round) with two layers of rusks and sprinkle with cinnamon.
2. Bring one liter of water to the boil and boil down to syrup with about two cups of sugar for 10 minutes and pour hot on the rusks (if you want it less sweet, use 1 cup of sugar).
3. Prepare two packets of vanilla pudding according to the instructions and place them hot on the soaked rusks.
4. Let everything cool down.
5. Whip the cream with a little sugar until stiff and spread on the pudding. Roast the almond sticks in the pan and spread them on the cream.
6. Sprinkle the cake with cinnamon and put in the refrigerator for about 1 - 2 hours to cool.