1. Dough: First make a batter from butter, sugar, flour, eggs, baking powder and salt, then place the dough in a greased pan or large baking dish lined with baking paper and bake at 160 °C for approx. 25 minutes until golden.
2. Filling: Heat 120 g sugar, 1.25 liters milk in a pot. Then mix the pudding powder with the remaining milk and then add it to the hot milk. Now you have to bring it to the boil briefly while stirring constantly.
Then remove the pot from the heat and then let the pudding cool down a little, stirring occasionally to prevent a skin from forming.
3. Next, remove the warm cake base from the baking paper and then put it back into the mold without the paper, then spread the warm pudding on the base, cover it completely with the shortbread cookies, let the cake cool down.
4. Glaze: Break the chocolate into pieces and then slowly heat it together with the cream and coconut oil until everything is melted, stirring again and again until a nice, homogeneous mass is created.
5. Now pour the icing over the cooled cake and then smooth it out.
Chill again, the cake can easily be prepared the day before.
-Note: The icing will be a little runny, but after the cake has been in the fridge it will set nicely.
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