Raspberry biscuit cake

Name: Raspberry biscuit cake
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 2 packages Vanilla-flavoured pudding powder (for 500 ml milk each; for boiling); 8 TABLESPOONS Sugar; 5 TABLESPOONS Orange liqueur; 800 ml Milk; 200 g Raspberries; 200 g Butter biscuits; 200 g Whipped cream; 7-10 Tbsp Amarettini; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

2 packages Vanilla-flavoured pudding powder (for 500 ml milk each; for boiling)
8 TABLESPOONS Sugar
5 TABLESPOONS Orange liqueur
800 ml Milk
200 g Raspberries
200 g Butter biscuits
200 g Whipped cream
7-10 Tbsp Amarettini
7-10 Tbsp Cling film

Directions

1
Mix pudding powder and sugar, stir with orange liqueur and 5 tablespoons of cold milk until smooth. Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder. Boil the pudding while stirring for at least 1 minute and then let it cool down a little. Sort the raspberries. Put 50 g of nice berries aside. Carefully chop the rest. Line a box mould (25 cm long, 1.5 litres capacity) with foil and layer the pudding alternately with the butter biscuits.
2
Sprinkle about 2 tablespoons of raspberries on each layer of pudding. Finish with a layer of biscuits. Put the cake in a cool place for at least 1 hour. Whip the cream until stiff. Turn the cake onto a plate, remove the foil. Spread the cake with cream. Crumble Amarettini over it and decorate with raspberries
3
Waiting time approx. 1 hour