Sex in a Pan

Ingredients for 1 servings:

• 225 g flour
• 225 g nuts (pecans), chopped
• 115 g butter, soft
• 200 g cream cheese
• 120 g sugar
• 500 ml cream, whipped
• 1 pack of cream powder (chocolate) for mixing cold
• 600 ml milk, cold
• 500 ml cream, whipped, cold
• n. B. Chocolate shavings
• 1 pack of cream powder (vanilla) for mixing cold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

For the first layer, mix the flour, pecans, and butter into a dough. Press into a dish measuring approximately 33 cm x 23 cm. A baking dish with sufficiently high sides will do, but you can also use a springform pan with a diameter of at least 28 cm. Do not form a rim! Bake in a preheated oven at 170°C – 180°C for approximately 15-18 minutes. Allow to cool. If using a springform pan, leave the ring on the pan. For the second layer, mix the cream cheese with the sugar and fold in 500 ml of whipped cream. Spread over the crispy dough. For the third layer, prepare 1 packet each of vanilla cream and chocolate cream (mix from cold) for 300 ml each of milk according to the package instructions. Either pour the two types together or mix them separately. It’s a matter of taste. Pour the finished creams over the second layer. For the 4th layer, spread 500 ml of cold whipped cream over the 3rd cold layer. For the 5th layer, spread chocolate shavings of your choice (I use dark chocolate) over the top. Refrigerate overnight until ready to eat. Serve the whole thing the next day like tiramisu, so less like a cake than as a “dessert from a bowl.” Note: I specified the springform pan because it’s the right size for the amount of batter, and those are quite common in our latitudes. It’s a good substitute for a casserole dish if you don’t have one on hand. Please don’t necessarily remove the rim when serving, as I don’t know if it will stay stable.