Cream: Cook 3 vanilla puddings with 2 dl sugar in 1 liter milk. Cover the pudding with cling film and let it cool. Mix the cooled cream with room temperature butter (or margarine).
Forest fruit filling: Cook 400 g forest fruits and sugar over low heat for a few minutes. Dissolve a tablespoon of cornstarch in a little water and add to the fruit, cook for a few minutes until it thickens. Remove from heat and stir occasionally until cool.
Assembly: Put the pudding cream on the dough, then the forest fruit filling, whipped cream and another layer of dough (I use a cake ring).
Let the cake cool well, preferably overnight. Before serving, sprinkle the cake with powdered sugar.
Note: Instead of the forest fruit filling, you can use fresh strawberries, peaches or other fruits of your choice.
And that’s it! Greetings to all!
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