Leave the crusts to cool completely, and only then cut them in half crosswise, so that you get four thin crusts.
Preparation of the filling:
Pour 1 liter of milk and 4 tablespoons of sugar into a deep pan. Separate about 3 dl of cold milk from that amount and mix the pudding powder in it. When the milk boils, add the whipped pudding and stir constantly until it thickens, you can also beat it with a mixer to make sure there are no lumps. Add the hot chocolate, broken into cubes, and stir until it melts.
When the filling has cooled, add whipped butter and beat at the highest speed, then add the nougat spread to the filling and beat everything well.
Assembling the cake:
You don’t need to spray the crusts because they are extremely juicy and moist, it is enough to coat them with cream, which is quite enough to coat the cake completely.
I generously coated three crusts and finished with the fourth, which I did not coat immediately but left the cake to cool and set. The next day, I took the rest of the filling out of the fridge, mixed it briefly to soften it, and spread it over the entire cake.
ADVERTISEMENT
