I love to cook cakes with sponge fingers - simple, quick and delicious!

Ingredients:
sponge fingers - 200 g (7 oz)
milk - 150 ml (5.07 fl oz)

for the cream:
yolks - 5 pieces
sugar - 200 g (7 oz)

OVER STEAM BATH 8- 10 MIN
then we cook the cream

butter - 300 g (10.6 oz)

for the boiled cream:
vanilla-flavored pudding powder - 40 g (1.4 oz)
sugar - 75 g (2.65 oz)
vanilla sugar - 10 g (0.35 oz)
milk - 400 ml (13.5 fl oz)

for the middle cake top:
egg whites - 5 pieces
sugar - 160 g (5.64 oz)
walnuts - 250 g (8.8 oz)
flour - 75 g (2.65 oz)

Tray size 22 x 28 cm (8.66 x 11 in)
In the oven 180°C (356 °F) / 25 min

for the glaze:
milk chocolate - 100 g (3.5 oz)
butter - 40 g (1.4 oz)
milk - 30 ml (1 fl oz)
almond flakes - 100 g (3.5 oz)
In the fridge 1 h



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