Greek rusk cake

Ingredients for 1 servings:

• 24 slices of rusk
• 2 liters of milk
• 170 g cornstarch
• 110 g sugar
• 2 packets of vanilla sugar
• some cinnamon
• 200 g chocolate sprinkles or chocolate flakes
• 1 bag of almond flakes
• 400 ml whipped cream
• 1 ½ cup(s) sugar
• 2 cups water
• 2 tbsp rum, or alcohol of your choice

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

super delicious and refreshing cake

Combine 110g of sugar, vanilla sugar, and cornstarch in a saucepan. Stir in the milk. Bring to a boil while stirring. Set aside and divide the cream into two portions. Add the chocolate sprinkles to one portion and then cover both portions with cling film. Press the film against the cream with your hand to prevent air bubbles from forming. Meanwhile, make the sugar syrup. Boil the sugar and water for 3-4 minutes, remove from the heat, and add the alcohol. After 2-3 minutes, soak the first 12 rusks one at a time in the syrup and place in a baking dish. Sprinkle with cinnamon and spread the light cream over them. Soak the remaining rusks, place in the dish, sprinkle with cinnamon, and spread with the chocolate cream. Cover with tightly pressed cling film and refrigerate. Toast the almond flakes in a pan without adding any oil, stirring constantly. After a few hours, or preferably the next day, whip the cream until stiff, spread it on the cake and top with the almond flakes.