Ingredients
Instructions
Divide the dough in half. Roll out into two large sheets. Roll out large enough to fit and slightly overlap the inverted baking sheet. Bake the dough on the inverted sheet in the oven at 220 degrees for 20 minutes. Bake it one at a time.
In a larger pot, bring the milk to a boil with crystal and vanilla sugar and scattered yolks. Especially in 2.5 dl of cold milk, mix 5 golden ears and mix into the milk over low heat. When the pudding is thick enough, mix it off the heat with the beaten egg whites and powdered sugar. At the end, pour in the amaretto into the resulting mixture.
Spread the filling on one baked dough. Let it cool and in the meantime prepare the whipped cream.
Spread the whipped cream on the cooled pudding and cover with the second dough (bubbles into the whipped cream). Melt the chocolate in a pot over steam (pot in pot) and spread it on top and let it set.
