Ingredients:

1 pack of 300 g of Turkish biscuit - you will need more petit because it is thicker and heavier

1.5 liters of milk

5 puddings with sweet sour cream taste

3 vanilla sugars

100 g of white chocolate

250 g butter or margarine

6 tablespoons crystal sugar

250 g of powdered sugar

200 ml sweet sour cream (whipped cream, hullala, fog, halta, cow)

Preparation:

Take one glass of milk and mix puddings, crystal sugar and vanilla sugar. Pour all that glass of milk and mix so that there are no lumps.

Put the rest of the milk on the fire to boil, and when it boils, boil the whipped pudding and stir until it thickens.

Remove the thickened pudding from the heat, add the broken white chocolate and stir until it melts.

Then put foil or bag over the pudding, directly on the pudding and leave to cool to room temperature, and then put it in the fridge for an hour.

You will need a very large container.

When the pudding has cooled, whisk the butter or margarine that must be at room temperature with the powdered sugar in that large bowl.

They should be nicely combined and spread, foamy on the bowl in which you are stirring, and not stay on the mixers of the mixer (for beginners).

Then just transfer the whiskers to the cooled pudding and turn it over a bit.

Take a few tablespoons, one 5, pudding and add to the butter, then whisk.

Add 5 tablespoons again and whisk again.

Add the remaining pudding in two parts with butter and whisk everything together.

In a separate bowl, whisk together the sweet sour cream, then add the pudding and butter cream.

Whisk everything well. Make sure that there is no unpeeled pudding left on the bottom of the bowl, check it with a spatula (for beginners).

Divide the biscuit into 4 equal parts.

I stacked it in a djuvec casserole (deeper casserole) in which I put the bag on the bottom. Red biscuits and red fillets. 4 rows of biscuits and three rows of filling. I have a little filling left that I saved to coat the cake on top when I took it out of the pan.

I kept the cake pan in the fridge for about 4 hours, so I turned it on a tray and coated it with the rest of the filling and decorated it.

I prefer this way because I don't spend time straightening the edges, spreading the biscuits on the tray because they don't dip in the milk.

The biscuit can of course be stacked in a single row and then a large amount of filling applied, because it is there, but it is a somewhat more difficult method. It is much easier in a casserole or in a hoop.

No mistake, I only used one pack of cookies. The cake is tall. It can also go like Scheherazade with two packs of biscuits, so as you wish.

Cool and serve.

Pleasant.