Kinderbueno cake

INGREDIENTS:

For biscuits:

• 6 egg whites
• 4 tablespoons flour
• 6 tablespoons sugar
• 100 g of nutella
• 100 g chopped hazelnuts
• dry biscuits

For cream:

• 1 liter of milk
• 8 tablespoons density
• 6 yolks
• 10 tablespoons sugar
• 1 vanilla pudding
• 200 g margarine
• 30 g of vanilla sugar
• 100 g dark chocolate

PREPARATION:

1. In the milk, cook the filling from the given ingredients (except chocolate), then when it cools, add margarine and combine.
2. Then divide into two parts and add melted chocolate to one.
3. Line a 32×32 cm mold with baking paper, spread with margarine and sprinkle with hazelnuts.
4. Whisk the egg whites and sugar, then lightly add the flour and combine, then pour over the hazelnuts.
5. Bake for 15 minutes at 180 C. When done, take out and turn to the side where the hazelnuts are, spread with nutella and cover with dry biscuits.
6. Spread the white filling over the dry biscuit and then the dark one.
7. Whip 2.5 dl of sweet sour cream and coat the cake.
8. Garnish with coarsely ground hazelnuts and leave in the fridge for a couple of hours before serving.

Enjoy!