No-bake eclair cake

Ingredients for 9 servings:

• 4 packs of vanilla pudding powder
• 1 ½ liters of milk
• 200 g cream
• 200 g dark chocolate
• 36 butter cookies
• 150 g sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 55 minutes

Take 100 ml of the milk. Mix with the pudding powder and sugar. Bring the rest of the milk to a boil, remove from the heat and stir the mixture into the milk. Bring to a boil slowly, then simmer over low heat, stirring constantly, until the desired consistency is reached. Pour the pudding into a bowl and leave to cool. Cover the mixture with cling film to prevent a skin from forming. Whip 100 g of cream and fold into the cold pudding mixture. Line a baking frame with 3 x 6 butter biscuits. Spread half of the pudding cream on top and smooth it down. Line another layer of biscuits. Spread the rest of the cream on top and line another layer of biscuits. For the ganache, chop the chocolate into small pieces and place it in a bowl. Bring 100 g of cream to a boil in a saucepan and add to the chocolate. Stir until the chocolate has melted and is nice and shiny and runny. Spread the ganache on the cake and leave in the fridge overnight.