Butter cookie layer cake
very easy
75 mins
75 mins
Ingredients
- 900 ml Milk
- 2 packages Pudding powder "Vanilla Flavor"
- 100 g Sugar
- 375 g Butter
- 250 g Low-fat curd
- 4 tin(s) (340 g each) sweetened condensed milk
- 3 packages (200 g each) Butter biscuits
- 2 can(s) (850 ml each) Apricot halves
- 400 g Whipped cream
- 50 g Whole milk couverture
- 7-10 Tbsp Cling film
- baking paper
Directions
- 1
Boil 800 ml milk. Stir 2 sachets of custard powder, sugar and 100 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove. Place in a bowl and cover directly on the surface with foil.
- 2
Leave to cool at room temperature for about 6 hours. Allow butter and quark to reach room temperature in about 6 hours.
- 3
In the meantime, place condensed milk cans in a pot with plenty of water, bring to the boil, cover and simmer for about 1 1/2 hours. Remove from the pot and let it cool down.
- 4
Stir the room-warm pudding briefly with an egg whisk. Whisk the warm butter with the whisk of the hand mixer until thick and creamy. First stir in the pudding, then the quark slowly by the spoonful.
- 5
Place the butter biscuits closely together on a baking tray lined with baking paper (approx. 34 x 40 cm). Open condensed milk tins and spread caramel mass on the biscuit base, place another layer of butter biscuits on top.
- 6
Drain the apricots in a sieve, place one apricot half on each butter biscuit with the cut surface facing down. Add the custard mixture, smooth it down and cover with the remaining butter biscuits.
- 7
Place in a cool place for about 2 hours.
- 8
Whip the cream until stiff. Finely chop the chocolate. Cut the cake into pieces, put a blob of cream on each and sprinkle with chocolate.
Nutrition Facts
520 kcal
70 g
23 g
9 g
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