John Myers
Ingredients for 1 servings:
- 570 g cake or cookie leftovers
- 50 g almond sticks, roasted
- 150 g butter
- ¾ pack of chocolate pudding powder
- 40 g sugar
- 350 ml milk, 3.5% fat
- 2 tbsp rum or cognac
- 1 ½ bags of cake icing, dark chocolate, approx. 150 g
- 20 waffles (Belgian butter waffles)
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 45 minutes
ideal for leftover Christmas cookies
For the cream, put the butter in pieces into a mixing bowl and let it soften at room temperature. For the pudding, mix the pudding powder with sugar and about 5 tablespoons of milk until smooth. Bring the remaining milk to a boil. Then add the pudding mix to the milk while stirring and simmer for 1 minute. Transfer the pudding to a bowl, cover immediately with plastic wrap, and let it cool in the refrigerator to room temperature. Beat the softened butter until fluffy and add the room-temperature pudding a tablespoon at a time, stirring continuously to make a buttercream. Now roughly chop the cake or cookie scraps and mix them into the buttercream, along with the toasted almond slivers and, if desired, rum or cognac. Mix everything well. The waffles are oval. You need to break them up to create a round surface. You only need about 2/3 of each waffle. Spread the buttercream on each round waffle to create a hill or mountain. Then refrigerate them for about 1 hour. Finally, cover the pomegranate pieces with the cake icing.
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