Rusk cake

Ingredients for 1 servings:

• 200 g rusks
• 150 ml milk
• 1 tbsp sugar
• 1 jar strawberry jam, large jar
• 2 packs of vanilla pudding powder for cooking
• 80 g sugar
• 750 ml milk
• 150 g coconut flakes
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

without baking

Grease a round springform pan. Dissolve 1 tablespoon of sugar in 150 ml of milk. Briefly dip the rusks in the milk on each side and place them tightly together on the bottom of the springform pan. Fill the gaps with rusk pieces. Spread half a jar of jam on top. Prepare the pudding according to the package instructions, using only 750 ml of milk. Let it cool slightly in a cold water bath, stirring occasionally to prevent a skin from forming. Then spread half of the pudding into the pan. Top with another layer of rusks, jam, and the rest of the pudding. You should work quickly when adding the topping, as the pudding sets quickly. Toast the coconut flakes in a pan until light brown. Be careful, they burn easily! Stand by and turn them frequently. Let it cool slightly and then spread it on the cake. Let the cake set in the refrigerator for at least 4 hours. Use a knife to loosen the cake from the sides of the springform pan. This is an old recipe passed down orally from my grandmother. It probably dates back to the war, as the cake is very inexpensive.