Chocolate cake with Giotto pudding cream

Ingredients for 1 servings:

• 4 packs of chocolate (Kinder bars, 10 x 21 g each)
• 4 stalk(s) Confectionery (Giotto)
• 1 pack of sweets (Happy Hippos)
• 1 cake base (Vienna)
• 4 packs of pudding powder (Dr. Oetker baking-proof pudding cream), vanilla flavor
• n. B. White chocolate coating for decorating

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Place the Giotto in a bowl and break it up, preferably with a fork. Prepare the custard cream according to the package instructions and mix it with the Giotto mixture (using a mixer). Spread two Viennese cake layers evenly with the custard-Giotto cream. Put the layers together and place the third layer on top. Let it rest in the refrigerator for one hour. Crush the Kinder bars and melt them in a bain-marie, but do not let them become too liquid; the chocolate should be creamy. Cover the entire cake with the chocolate. Arrange the “Happy Hippos” on top of the cake layer, then refrigerate for about one hour. Finally, melt the white chocolate coating and decorate the cake as desired (e.g. with a year).