Mocca Butter Cream Filling

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 43
    g Oetker pudding powder, cream flavour (1 packet)
  • 100 -150
  • 2 12
    cups cold milk (570 ccm of milk is almost 2 1/2 U.S. cups)
  • 250
    g butter or 250 g margarine
  • For the sides
  • chocolate vermicelli
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DIRECTIONS

  • Blend the pudding powder and sugar with 6 tbsp of the milk.
  • Bring the rest of the milk to a boil.
  • remove from heat and slowly stir in the blended pudding powder.
  • Stir the pudding occasionally while it is cooling down.
  • Cream the butter and beat in the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
  • Cut the cake through twice horizontally.
  • Spread the bottom layer with either a thin layer of jame and then 1/4 of the butter cream filling.
  • Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
  • Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sided with almonds .
  • Pipe the rest of the cream decoratively over the top.
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