Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk or electric mixer
- Piping bag with star nozzle
- Springform pan (Ø 22 cm)
- Dry frying pan for toasting almonds
Ingredients
- 1 package vanilla pudding powder
- 500 ml milk
- 50 g almond leaves
- 250 g soft butter
- 100 g powdered sugar
- 300 g spoon biscuits
- 10-15 tablespoons rum
Instructions
- Cook the vanilla pudding according to the package instructions using 500 ml of milk. Cover with cling film and let it cool.
- Toast the almond leaves in a dry pan until golden brown.
- Mix the cooled pudding with softened butter and powdered sugar until light and fluffy.
- Line a springform pan (Ø 22 cm) with spoon biscuits and drizzle generously with 5-7 tablespoons of rum.
- Spread a layer of buttercream over the biscuits and repeat the process with another layer of soaked biscuits and cream.
- Refrigerate the cake for 30 minutes to firm up.
- Whip the cream until stiff peaks form and smooth the sides of the chilled cake with reserved cream.
- Press toasted almond leaves around the edges and pipe whipped cream onto the top using a star nozzle, topping with chocolate leaves.
- Slice and serve chilled, enjoying the contrast of creamy interior and crunchy almonds.
Notes
Make this dessert a day in advance to allow flavors to meld. Store in the refrigerator for up to 3 days, but avoid freezing to maintain texture. If using leftovers, refresh deflated whipped cream with a quick piping before serving. Feel free to customize with different flavorings and decorations based on your preference!
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 4mg
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