John Myers
Ingredients for 1 servings:
- 2 packs of pudding powder, vanilla flavor
- 8 tbsp sugar
- 5 tbsp orange liqueur
- 800 ml milk
- 200 g raspberries, fresh or frozen (thawed)
- 200 g biscuits (butter)
- 400 g whipped cream, sweet
- 2 packs of cream stiffener
- 1 packet of vanilla sugar
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
For 10 pieces
Mix the pudding powder and sugar, stir in the orange liqueur and 5 tablespoons of cold milk until smooth. Bring the remaining milk to a boil, remove from the heat, and stir in the mixed pudding powder. Cook the pudding for at least 1 minute while stirring, then let it cool slightly. Sort the raspberries. Set aside 50g of berries. Chop the rest. Line a 25cm loaf pan with foil and layer the pudding alternately with the butter biscuits. Sprinkle about 2 tablespoons of crushed raspberries on each pudding layer. Finish with a biscuit layer. Chill the cake for several hours. Whip the cream with the cream stiffener and vanilla sugar until stiff. Turn the cake out onto a plate and remove the foil. Spread the cream over the cake and decorate with the 50g of raspberries.
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