Summary

Ingredients

• 225 grams flour
• 225 g nuts (pecans), chopped
• 115 g butter, soft
• 200 g cream cheese
• 120 g suar
• 500 ml whipped cream
• 1 packet cream powder (chocolate) to stir cold
• 600 ml milk, cold
• 500 ml cream, whipped, cold
• Chocolate shavings
• 1 packet cream powder (vanilla) to stir cold

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Instructions

1. For the first layer, mix the flour, pecans and butter into a batter. Press into a shape of approx. 33 cm x 23 cm.
2. A baking dish with a sufficiently high rim will do the job here. But you can also use a springform pan with a diameter of at least 28 cm. Do not form an edge!
3. Bake in the preheated oven at 170 ° C - 180 ° C for about 15-18 minutes. Let cool down. For a springform pan, leave the ring on the pan.
4. For the 2nd layer, mix the cream cheese with the sugar and fold in 500 ml of whipped cream. Spread over the crispy batter.
5. For the 3rd layer, prepare 1 packet each of vanilla cream and chocolate cream to stir cold for 300 ml milk each according to the instructions on the package.
6. Either pour both types together or mix them separately. It`s a matter of taste.
7. Pour the finished creams over the 2nd layer.
8. For the 4th layer, spread 500 ml of cold whipped cream over the 3rd cold layer.
9. For the 5th layer of chocolate shavings of your choice and taste (I use dark chocolate) spread over everything.
10. Place in the refrigerator overnight until ready to eat.
11. The whole thing is served like tiramisu the next day, so less as a cake than as a dessert from the bowl.
12. Note: I specified the springform pan because its size fits the amount of dough and this is quite common in our part of the world. It`s a good substitute for a casserole dish when you don`t have one on hand.
13. Therefore, please do not necessarily remove the edge when serving, as I do not know whether the thing will remain stable.