Ingredients
(for one cake, Ø 22 cm)
- 1 pouch of vanilla pudding powder
- 500 ml milk
- some sugar
- 50 g sliced almonds
- 250 g softened butter
- 100 g powdered sugar
- 300 g ladyfingers
- 10-15 tbsp Stroh 40 rum
- for decoration: whole almonds, roughly chopped
Preparation
- Prepare the vanilla pudding with milk and sugar according to the package instructions. Transfer it to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool completely.
- Meanwhile, toast the sliced almonds in a dry pan until lightly golden, then allow them to cool.
- Mix the cooled pudding with the butter and powdered sugar until smooth and creamy. Set aside about 2 tablespoons of the cream for coating the sides later.
- Line the base of a springform pan (22 cm) with about half of the ladyfingers and drizzle them with 5 to 7 tablespoons of STROH so they are well soaked.
- Spread roughly half of the cream over the ladyfingers and smooth it out. Repeat the layering process in the same way and finish with a layer of cream on top.
- Refrigerate the cake for about 30 minutes.
- After chilling, remove the springform ring and spread the remaining cream evenly around the sides of the cake to create a smooth finish.
- Decorate with coarsely chopped almonds as desired and keep refrigerated until ready to serve.
