A great cake recipe for any occasion:
Prepare a pudding from the milk, the pudding powder as well as the sugar and cool while stirring. Cream the butter with the sifted powdered sugar and stir into the cooled pudding. Spread the bottom of a cake springform pan with biscuits. Stir the syrup with the Marsala wine and the rum and soak the cookies with it. Heat the jam and place small dabs of it on the cookies. Spread some of the buttercream over the biscuits, place the cookies on top of the buttercream, drizzle with the masala mixture and drizzle with jam. As a finishing touch, spread buttercream over the top. Place the cake in the refrigerator to set, then remove from the mold, spread buttercream all over and sprinkle with flaked almonds. Pipe 14-16 rosettes of the remaining buttercream onto the cake and top each rosette with a cookie. Later, refrigerate the cake until ready to serve.
from G & U “Baking pleasure like never before”.
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