Eclair cake with biscuits and pudding

Ingredients for 4 servings:

• 2 packets of vanilla pudding powder
• 900 ml milk
• 1 bottle of Cremefine for whipping
• 2 packs of wholemeal shortbread biscuits, alternatively butter biscuits
• 6 tbsp milk
• 220 g powdered sugar
• 50 g butter, melted
• 3 tbsp cocoa powder
• 1 pinch of salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

No-bake recipe

Prepare the custard powder according to the package instructions, but use 900 ml of milk instead of 1000 ml, so the pudding won’t be too runny. Cover with cling film and let it cool in the refrigerator for one hour. Then whip the Cremefine and fold it into the pudding. Covering it with the film prevents the pudding from developing a skin, and there will be no unsightly lumps. Line the bottom of a large baking dish with a layer of biscuits. Then spread half of the vanilla cream on top. Now spread another layer of biscuits on top and spread the rest of the cream on top. A final layer of biscuits completes the glaze. In a bowl, mix the milk, powdered sugar, butter, salt, and cocoa for the glaze. Even if it doesn’t look like it at first, the ingredients will transform into a smooth cream, like liquid chocolate. Spoon the cream onto the biscuits and spread evenly with a spoon or spatula. The dessert will stay in the refrigerator overnight, or at least for a few hours.