John Myers
Ingredients for 10 servings:
- 32 rusks
- 2 pts. vanilla pudding powder
- 1 liter of milk and sugar for the pudding
- 400 g whipped cream and some sugar
- 100 g almond sticks
- 2 cups sugar
- 1 liter of water
- Cinnamon
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Quick cake – dessert without baking
Line a large baking dish (preferably round) with two layers of rusks and sprinkle with cinnamon. Bring one liter of water to a boil and simmer with about two cups of sugar for 10 minutes until syrupy. Pour the syrup over the rusks while still hot (use 1 cup of sugar if you prefer less sweetness). Prepare two packets of vanilla pudding according to the instructions and pour it hot over the soaked rusks. Let everything cool. Whip the cream with a little sugar until stiff and spread it over the pudding. Toast the slivered almonds in a pan and scatter them over the cream. Sprinkle the cake with cinnamon and refrigerate for 1-2 hours to cool.
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