Pischinger-style cream cake

Ingredients for 1 servings:

• 1 package of wafers (Karlsbad wafer chocolate), approx. 125 g
• 250 g butter
• 1 sachet of chocolate pudding powder
• 1 tbsp sugar
• 350 ml milk
• 50 g almonds, chopped
• 6 cl Amaretto
• 1 pack of almond brittle
• 1 pack of chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

Wafers filled with buttercream

Cook the pudding according to the instructions, but only with 350 ml milk and one tablespoon of sugar. Cover with plastic wrap so that it is directly on the pudding (to prevent a skin from forming). Allow the pudding to cool completely. Cream the butter and powdered sugar until fluffy. Now add the pudding to the butter a spoonful at a time and mix well. The butter and pudding must be the same temperature. For this reason, I let the butter and pudding stand overnight at room temperature. Finally, stir in the almonds and Amaretto. Place a wafer on a cake plate and spread some of the buttercream on it. Do the same with the remaining five wafers. Finally, spread the buttercream all over the cake. Decorate the cake with brittle and chocolate shavings. Refrigerate until ready to serve so the cream can set a little. Info: Pischinger was a Viennese confectioner who created the cake made of wafers and cream at the end of the 19th century, which became a bestseller at the time.