preparation
First, we will knead the dough. Sift the flour, add sugar and baking powder, sour cream, egg. Mix a little, then add margarine at room temperature and milk. Knead everything well with your fingers and knead a fine crumbly dough. Divide the dough into two parts, roll in transparent foil, then put one part in the refrigerator and the other in the freezer. Let them stand for an hour.
Whisk the pudding with a little cold milk, then add sugar and vanilla sugar. Bring the rest of the milk to a boil, then reduce the heat and add the pudding and cook. Immediately add cocoa powder to the cooked pudding, which you have removed from the heat, and mix. Cover with cling film and leave to cool. with sour cream and rum, stir. Then add nuts or biscuits, mix everything well.
Grease a 30 x 20 cm baking pan with a little oil, and roll out the first part of the dough that was in the refrigerator, then prick it with a fork and immediately put it in the oven heated to 180 C for about 5 minutes to brown a little. Take it out of the oven and put the filling over of the dough, and then grate the other part of the dough over the filling. Bake for 20 min at 180 C. Sprinkle the warm cake with powdered sugar and wait for it to cool, then cut it. PLEASANT.
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