Ingredients

• 500 g tea biscuits*
• 1 can (about 500 g) dulce de leche (caramel spread)
• 2 packets unsweetened vanilla pudding mix (40 g each)
• 750 ml milk
• 3 tablespoons sugar
• 200 g butter (softened)
• 500 ml 30% heavy cream (cold)
• 1 packet vanilla sugar
• 2 packets whipped cream stabilizer
• 50 g dark chocolate
• 1 tablespoon cocoa powder
• optional: 50 g walnuts or pecans

Preparation

1. Mix the pudding powder with 250 ml of the milk and the sugar. Bring the rest of the milk (500 ml) to a full boil (it should really boil), then pour in the milk-pudding mixture, whisking vigorously the whole time. Once smooth, bring it back to a boil, then remove from heat and let cool completely (transfer to a clean bowl and place plastic wrap directly on the surface).
2. Line the bottom of a 20 x 30 cm pan with parchment paper. Arrange 1/3 of the tea biscuits on the bottom, spread the dulce de leche on top, and cover with a second layer of biscuits.
3. Beat the softened butter until fluffy, then gradually add the cooled pudding a spoonful at a time, at short intervals, beating continuously until the mixture is smooth and even. Spread the pudding mixture over the biscuits and cover with the last layer of biscuits.
4. In a separate bowl, whip the heavy cream with the vanilla sugar until stiff peaks form, adding the whipped cream stabilizer toward the end. Spread over the top of the cake.
5. Grind the nuts in a food processor and sprinkle over the cake along with the cocoa and grated chocolate. Set in a cool place for about 2-3 hours.