ingredients

6 pcs eggs 150 g granulated sugar 150 ml oil 400 ml milk 400 g semi-coarse flour 4 tsp cocoa 1 packet baking powder 1 tsp baking soda

Filling I

600 ml milk 2 packets caramel pudding 100 g caster sugar 200 g nutella nutella 250 g butter or Hera 2 packets BB biscuit Amaretto to spread on BB biscuits

Filling II

450 ml milk 3 packets powdered cream cocoa for sprinkling

step

Festive cuts suitable as a Christmas dessert…

1.

First, prepare the caramel from the II crystal sugar filling by pouring the milk over the caramel and letting it melt.

2.

Whisk the eggs with the sugar, add the oil, milk and flour mixed with baking powder, soda and cocoa. Bake for 30 minutes at 200°C.

3.

Cook the milk, sugar and custard into a stiff pudding. Stir in the Nutella while still warm and leave to cool, stirring occasionally. Stir in the butter or Hera and progressively stir in the cooled custard.

4.

Place half of the filling on the cooled cake, stack the BB biscuits on top, drizzle with alcohol, spread the second layer of filling.

5.

From caramel milk and powdered whipped cream whip stiff whipped cream and spread on the filling.

6.

Decorate with a spatula or fork and sprinkle cocoa powder through a sieve.

7.

Let rest to allow BB biscuits to soften.