Ingredients
Instructions
Prepare a smooth dough, divide it into two parts and roll out each separately to the size of a large shallow baking sheet (42x22cm). Transfer one dough disk using a rolling pin to a baking sheet lined with parchment paper and bake for about 8-10 minutes at 160 degrees. Slide the baked sheet onto a work surface and after cooling, turn it over and peel off the paper. Grease the same, already used baking sheet with butter, sprinkle with coarse flour and transfer the second dough disk using a rolling pin and bake in a similar way as the first, then let it cool on the sheet. Spread the cooled sheet with pudding-butter cream, then spread whipped cream and cover everything with the second dough disk. Gently but evenly press down and let it rest in the fridge for the next day. Sprinkle the finished slices with powdered sugar.
(120g vanilla pudding powder, I used 3 sachets of Premium Real Vanilla from Dr. Oetker) Cook a thick pudding from milk, sugar, egg yolks, and pudding powder and then let it cool completely. Gradually fold in softened butter.
Whipped cream
If we have well-chilled cream, put all the ingredients in a bowl and beat with an electric mixer until thick whipped cream
