A real masterpiece – stunning look, amazing taste! So nice that not a crumb remained

Ingredients:

• 2 packets of chestnut puree
• 15 dkg ground biscuits
• ½ l milk
• a bit of rum
• sponge fingers
• 2-3 dl heavy cream

For the cream:

• 2 packets vanilla pudding powder
• 6 dl milk
• 20 dkg sugar
• 25 dkg margarine

Method:

Add the chestnut puree, ground biscuits, sugar, rum, and the milk and mix them together until well-combined. Press the mixture into the bottom of a 26 cm (10-inch) springform cake pan.

Cook the pudding thick with the sugar and milk. Once it’s cooled, stir it into the margarine previously beaten up fluffy. Spread half of the pudding onto the chestnut base layer and top with neatly arranged sponge fingers dipped for a sec in the mixture of milk and rum. Now comes the other half of the pudding and finally the heavy cream whipped dense. Decorate the top as you wish and place it in the fridge for a couple of hours or overnight.