Ingredients
Scale
- 150 g fine semolina
- 450 ml milk (for the base)
- 150 g sugar (for the base)
- 600 ml milk (for the pudding cream)
- 4 tbsp sugar (for the pudding cream)
- 2 packages vanilla pudding powder
- 100 g butter (room temperature)
- 140 g whipped cream
- 200 ml whipped cream (for the glaze)
- 150 g cooking chocolate
Instructions
- Mix milk, sugar, and semolina in a pot and cook everything while stirring constantly until thickened.
- Spread the hot semolina mixture into a lined baking sheet and chill until firm.
- Cook vanilla pudding with milk, sugar, and pudding powder; cover and let it cool completely.
- Beat the room-temperature butter until fluffy, then add whipped cream and cool pudding, and beat until smooth.
- Spread the pudding cream evenly over the cooled semolina base.
- Heat 200 ml of whipped cream in a small pot, then remove from heat and melt the cooking chocolate in it.
- Pour the chocolate glaze over the cake and refrigerate overnight.
- Cut the cake into pieces and enjoy.
Notes
Let the cake chill overnight for best results. Serve with fresh strawberries or raspberries for a refreshing touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg