Unbaked cake with Parisian whipped cream
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ingredients
2 packets round biscuits 3 pcs coconut pudding Dr. Oetker 1,5 pcs chocolate pudding Dr. Oetker 8 dl milk pcs sugar for pudding 180 g hera butter flavour 2 pcs Parisian whipped cream Dr. Oetker pcs Gelatin thickener Dr.Oetker 1/2 litre strong coffee pcs rum flavour for coffee pcs sugar or vanilla sugar pcs chocolate rice for decoration
progress
Simple and very tasty cake.
1. First, make a strong coffee which is flavoured with sugar and rum flavouring. In 1/2 litre of milk, boil the coconut pudding with the addition of sugar. While it is still hot, stir in 120 g of Hera until it is absorbed. Cover. 2. Cook chocolate pudding with remaining milk and sugar to taste. Stir the Hera into the hot pudding. 3. Prepare a cake tin and place the soaked biscuits in the bottom. Layer half of the coconut filling on top of the biscuits. 4. Place the soaked biscuits on top of the filling. 5. Top with chocolate filling, biscuits and light filling. 6. Place more biscuits on top and refrigerate to set. 7. Then make the whipped cream as directed, adding the whipped cream thickener. 8. Brush all over the cake. 9. Finally, decorate with chocolate rice or as desired. Refrigerate until firm.
