Buttercream cake

Ingredients for 1 servings:

• 2 liters of milk
• 3 packs of pudding powder (chocolate)
• 3 packs of pudding powder (vanilla flavor)
• n. B. sugar
• 2 packs of butter, good
• 1 sponge cake, cut twice (3 layers)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Take the butter out of the fridge the day before so it can come to room temperature. Make chocolate and vanilla pudding using 3 packets of pudding powder according to the package instructions, with the specified amount of sugar, but using 1 liter each of milk. Let both types of pudding cool. When both types of pudding have cooled, mix them separately in batches with the butter (1 block of butter per type). This is best done with the whisk attachment of a hand mixer. Make sure each piece of butter is well blended before adding more butter. Spread a layer of vanilla cream on the bottom layer of the cake base (if you like, you can of course bake the base yourself). Place the second layer on top and spread with chocolate cream. Cover with the third layer and spread all over with the remaining vanilla cream. Fill a piping bag with the remaining chocolate cream and decorate the cake with it.