Cookie cake with chocolate icing

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 4 tbsp milk
• 4 tbsp sunflower oil
• 4 tbsp water, hot
• 250 g flour
• ½ pack of baking powder
• 1 liter of milk
• 2 packets of vanilla pudding powder
• 80 g sugar
• 1 package of butter biscuits
• 250 g powdered sugar
• 50 g baking cocoa
• 125 g palm fat
• 1 egg(s)
• e.g. water, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

especially popular with children

First, prepare the base. Beat the eggs with the sugar and vanilla sugar until frothy. Add the milk, oil and water. Finally, fold in the flour mixed with the baking powder. Pour the batter onto a deep baking tray and bake at 180°C (top/bottom heat) for 20 minutes. Allow the base to cool. For the topping, cook the pudding according to the instructions and pour it onto the base while still warm. Immediately cover with the butter biscuits. For the chocolate glaze, mix together the powdered sugar and cocoa powder. Melt the palm fat in a saucepan and add it to the powdered sugar and cocoa powder mixture along with an egg. Whisk until smooth. If the mixture is too stiff, add a little more hot water. Then spread the chocolate glaze over the butter biscuits. Refrigerate the finished cake for a few hours, preferably overnight.