Carlsbad cake

Ingredients for 1 servings:

• 1 pkt. almond pudding powder
• 500 ml milk
• 150 g butter, soft
• 100 g powdered sugar
• 100 g almonds, ground
• 1 tbsp vanilla sugar
• 1 tbsp rum
• 5 wafers, Carlsbad
• Almond flakes
• Fruits, candied or rum pralines for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from the Czech Republic

Prepare the pudding according to the package instructions and let it cool. Cream the softened butter and powdered sugar until fluffy. Add the ground almonds, vanilla sugar, and rum and mix. Mix the pudding with the butter mixture. Make sure the pudding and butter mixture are the same temperature, otherwise the butter will curdle. Place the first wafer on a cake plate and spread approximately 2 tablespoons of cream evenly over it. Place the next wafer on top and repeat. Leave the top wafer unfrosted. Weigh the cake down with a board or plate and refrigerate for 30 minutes. Then spread the remaining cream over the sides and top. Garnish with candied fruit, if desired, and sprinkle with flaked almonds. Note: This cake tastes best when well chilled. I therefore recommend refrigerating it for a few hours before eating.