• ingredients
• 1 tbsp powdered sugar
• 250 g butter biscuit
• 60 g butter
• 250 ml milk
• For the vanilla cream
• 2 sachets of vanilla pudding powder
• 550 ml milk
• 3 tbsp powdered sugar
• 220 ml whipped cream
• Other than that:
• 220 ml whipped cream
• 1 packet of vanilla sugar
• 2 tbsp powdered sugar

Preparation
Dissolve the sugar in 550 ml of milk and make a pudding, then let it cool. In another bowl, whip the cream until stiff and add it to the pudding. Mix everything together.
2. Now the base: finely crumble the butter biscuits and add the sugar and melted butter. Add the milk, stirring constantly. Line a baking tray (diameter 28 cm) with baking paper and spread the sponge cake mixture on top.
Now spread the vanilla cream from step 1. 4. For the top layer, whip the vanilla cream.
4. For the top layer, beat the cream with the vanilla sugar until firm. 5. When all the layers are well distributed, the cream will be ready to use.
When all the layers are well distributed on the cookie base, sprinkle the cake with cocoa powder or chocolate chips. Chill for at least 3-4 hours (preferably overnight).
Cut into pieces and serve.
Our tip: You can also prepare a sponge cake base as shown in the photo.
Enjoy your meal!