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Glass 250 ml
Mold 18x28 cm
Ingredients:
600 ml of milk
half a cup of sugar
Pour about 500 ml into the pot, leave 100 ml until the pudding dissolves. Boil.
2 sugar-free cream puddings (40g each)
Dissolve in the remaining milk and pour into the boiling milk. Heat, stirring constantly, until the pudding boils
Pour the pudding into a bowl and cover with foil. Set aside to cool completely.
200 g of soft butter
Beat until pale
Stirring constantly, add the cooled pudding spoon by spoon
300 g of crushed vanilla halva
Place cocoa biscuits at the bottom of the form (18x28 cm).
Spread a thin layer of plum jam
Divide the cream into 3 parts and place 1 of them
Repeat the same thing 2 more times
150 g of milk chocolate
100 ml hot whipping cream 30%
Stir until the chocolate is completely melted
30 g of white chocolate
2 tablespoons of hot whipping cream 30%
Stir until the chocolate is completely melted
Pour milk chocolate over the cake
Make thin strips of white chocolate
Make a pattern with a toothpick
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