No-bake chocolate pudding cake

Ingredients for 1 servings:

• 2 jars of chocolate pudding (approx. 200 g each)
• 3 packs of long-life cream (200 g each)
• 6 bags of cream stiffener
• 1 pack of Viennese cake bases, approx. 400 g, three-layer, light or dark
• 150 g raspberries

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

for a 26cm springform pan

Whip the cream with 3 sachets of cream stiffener until stiff. In another container, empty the contents of both pudding jars and mix briefly with the remaining cream stiffener until it has a slightly firmer consistency. Take 5-6 tablespoons of the cream for decoration and set aside. Fold the remaining stiffly whipped cream into the pudding mixture. Place the first cake layer in a 26 cm springform pan and spread 1/3 of the pudding mixture on top. Repeat this process two more times. Using a piping bag, spread the reserved cream on the last pudding layer in the shape of round cream peaks and decorate with the fresh raspberries. Then refrigerate the cake for at least 18-24 hours until it sets. Note: This recipe is my own creation and can be varied accordingly.