Butter biscuit sandwiches with vanilla cream

Ingredients for 1 servings:

• 260 g butter biscuits
• 2 eggs
• 110 g sugar
• 1 liter of milk
• 2 packets of vanilla pudding powder
• 1 pack of cake cream (cheese and cream cake cream)
• 500 g whipped cream
• 500 g low-fat curd cheese

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 minute; Total time approx. 2 hours 46 minutes

without baking

Line a baking tray or dish with baking paper. Line it tightly with half of the butter biscuits. Separate the eggs. Beat the egg whites with 35g of sugar until stiff peaks form. Chill the egg whites until ready to use. Bring 700ml of milk to a boil. Meanwhile, mix the remaining 300ml of milk with the custard powder, the remaining 75g of sugar, and the egg yolks until smooth. Pour the mixture into the boiling milk, stirring constantly. Let everything simmer for about a minute, stirring continuously. Remove the pudding from the heat and let it cool briefly. Carefully fold in the egg whites in several batches. Spread the vanilla cream over the biscuits on the baking tray. Chill everything for at least an hour. Prepare the cake cream with whipped cream and quark according to the package instructions. Spread the cream over the vanilla layer and smooth it down. Place the remaining butter biscuits close together and press down lightly. Chill everything for at least an hour. Cut into pieces to serve.