Diplomat cake

Ingredients for 4 servings:

• 4 sheets of puff pastry
• 2 packs of pudding powder, vanilla
• 100 g sugar
• 500 ml sweet cream
• 500 ml milk
• 100 ml rum
• 100 g ladyfingers
• 20 g powdered sugar
• 20 g chocolate, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the puff pastry. Arrange the sheets in a square on a baking sheet, brush the edges with water, and overlap them slightly. Press down firmly and pierce the sheet several times with a fork. Bake at 200°C for about 15 minutes, then let cool. Mix the custard powder with the sugar and carefully stir in half of the whipped cream. Bring the milk to a boil, add the mixed custard powder while stirring, and bring to a boil once. Cover the hot pudding immediately with cling film and let cool. Then mix the pudding with a hand mixer. Stir in just under 2/3 of the rum. Whip the remaining cream until stiff and fold in. Cut the cooled puff pastry in half horizontally. Place the bottom sheet on a cake plate and spread half of the custard cream evenly over it. Top with ladyfingers and drizzle with the remaining rum. Then spread the remaining custard cream on top. Place the top puff pastry sheet on top. Refrigerate the cake for 1 to 2 hours. Dust with powdered sugar and sprinkle with grated chocolate before serving.