Shortbread Pudding Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 14 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 200 g butter
- 200 g flour
- 2 sachets vanilla sugar
- 200 g suar
- 4 egg (s)
- 2 teaspoon, heaped baking powder
For the cream:
- 0.5 ½ cup crème fraîche
- 1 liter milk
- 4 cups whipped cream
- 2 ½ sachets pudding powder (vanilla or chocolate flavor)
- 3 sachets cream stabilizer
For decoration:
- 36 biscuit (s) (shortbread biscuits)
- sweets (e.g. smarties, sprinkle decorations, nuts, rubber bars, rubber cherries )
- frosting
- possibly food coloring your choice
Print Recipe
Pin Recipe Instructions
- First, line a baking sheet with parchment paper. The shortbread biscuits with icing (this can and should be colored with sugar paints as you wish) and the decoration (Smarties, sprinkle decoration, nuts, gummy cherries, gummy bears) can be attached to it. Set the biscuits aside and let the frosting on the biscuits dry well.
- For the base, stir the butter, sugar, vanilla sugar and eggs until frothy. Mix the flour and baking powder and add. Spread the dough on a baking sheet and bake at 200 ° C for about 30 minutes. The baking time depends on your oven. Let the base cool down completely!
- For the pudding cream, bring the milk to the boil and remove from the stove. Stir in the pudding according to the package instructions and set aside for a moment. Stir in the creme fraîche. Immediately distribute evenly on the cooled base. Place in the refrigerator for at least 5 hours.
- When the pudding is nice and firm and has cooled down, whip the whipped cream with the cream stabilizer and vanilla sugar until stiff and pour on the pudding layer. Now cover with the prepared shortbread biscuits and let the cake steep overnight, so the biscuits will be pleasantly soft.
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