Ingredients

500 ml whipped cream
500 ml milk
2 packs Dr. Oetker Galetta 1 minute cream pudding with vanilla flavour (no cooking)
2 packs vanilla sugar
5 tbsp instant coffee
5 tbsp sugar
Butter biscuits
Milk for soaking the biscuits
Cocoa powder for decoration

preparation

1. Put the whipped cream, milk, vanilla pudding powder without cooking (e.g. Paradiescreme from Dr. Oetker), sugar, vanilla sugar and instant coffee in a large bowl. Beat everything with a hand mixer for about 5 minutes until a fluffy foam forms. 2.
I used a 38×25 cm baking tin, but you can use a different size (if you use a smaller one, the cake will be higher). Place the biscuits soaked in milk on the bottom. 3. Spread the
prepared cream evenly over the biscuits. Tap the baking tin on the work surface a few times to get the large air bubbles out.
4. Decorate the cake with cocoa powder and put it in the fridge. If you don’t have much time, you can also put the cake in the freezer, but be careful not to freeze it.