Mocca Butter Cream Filling

1. 1

   Blend the pudding powder and sugar with 6 tbsp of the milk.

2. 2

   Bring the rest of the milk to a boil.

3. 3

   remove from heat and slowly stir in the blended pudding powder.

4. 4

   Stir the pudding occasionally while it is cooling down.

5. 5

   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).

6. 6

   Cut the cake through twice horizontally.

7. 7

   Spread the bottom layer with either a thin layer of jame and then 1/4 of the butter cream filling.

8. 8

   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.

9. 9

   Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sided with almonds .

10. 10

    Pipe the rest of the cream decoratively over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.