Liquorice cake

Ingredients for 1 servings:

• 1 pack of cake base (3-layer, store-bought or homemade)
• 150 g licorice (e.g. Katjes Katzen)
• 3 cups of cream
• 3 packs of cream stiffener
• 500 ml milk
• 4 egg yolks
• 150 g sugar
• 40 g cornstarch
• 150 g butter
• 50 g coconut oil (e.g. Palmin), soft
• possibly licorice, for decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The night before, soak 150g of licorice in the 3 cups of cream and refrigerate overnight. The next day, bring the milk to a boil with the egg yolk, sugar, and cornstarch, stirring constantly. Caution! The mixture will be as firm as pudding, but it should be. Remove from the heat and refrigerate. In the meantime, beat the butter and softened Palmin until creamy and add the cold pudding mixture (CAUTION! Remove any skin from the pudding). Refrigerate the entire mixture. Pour the licorice soaked in the cream through a sieve to remove any pieces. Then whip the cream with cream stiffener until stiff. Add 2/3 of the cream to the pudding mixture. Spread the licorice cream on one cake layer, place the second layer on top and spread the licorice cream pudding on that. Place the lid of the cake layer on top and spread the remaining pudding mixture on top and around the edges. Decorate with licorice, if desired. Refrigerate until ready to serve.