aka: almond cake
1 Package of Jello Vanilla Pudding
1/2 Liter of Milk
3-6 Egg Yolks
1/2 lb of Butter
1/2 lb Powdered Sugar
1/2 lb Almonds (preferably roasted almonds)
2-3 Packages of Lady Finger Cookies (preferably soft)
**Optional: if the filling is not thick enough, you can add up to 1 Tablespoon of prepared, unflavored gelatin. Slowly add little bits of it to see if you can get a thicker consistency.
Prepare a package of vanilla pudding as directed on the package.
Add egg yolks one by one when the pudding is hot.
In a mixing bowl, cream together butter with sugar with mixer.
Add the pudding slowly into the sugar and butter mixture.
Use a food processor to grind the almonds down into a small crushed texture. You don't want to make almond flour or almond meal - you want to feel the texture in the cake.
Add the crushed almonds into the mixture.
When the filling is complete, prepare your cake tin by lining the bottom and edges with lady finger cookies.
Prepare the cake by alternating layers of filling and lady finger cookies.
Refrigerate the cake for one day minimum before serving.
If you can't find soft lady finger cookies, you can crush hard lady fingers as your layers instead. The hard cookies will not soften and may break a tooth if you layer them in the cake.
For an easier recipe, you can use instant vanilla pudding and not add eggs. See below for a non-cooked version of the filling:
1 Package Jello Instant Vanilla Pudding (prepared according to directions)
2 Sticks of Butter
3 Cups of Powdered Sugar
1/2 lb of Almonds