This dessert delights everyone who tries it - the best no-bake cake, Napoleon cake, cream cake

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250 ml glass
18x28 cm baking tin
1 liter of milk
Pour about 700 ml into a pot, pour the rest (300 ml) into a bowl
Boil the milk in a pot
170 g of sugar (3/4 cup)
80 g of wheat flour type 450 (half a cup)
2 vanilla puddings without sugar (40 g each)
2 vanilla sugars (16 g each)
5 egg yolks
Mix thoroughly.
Pour the prepared pudding into the milk and bring to a boil
Pour into a bowl, cover with foil in contact and leave to cool completely
250 g soft butter
Beat until the butter is white and fluffy
While constantly mixing, add the cooled pudding spoon by spoon
Place oblong biscuits soaked in milk on the bottom of the tin
Place the custard cream on the biscuits
Place the biscuits soaked in milk on top again. Cover with cling film and place in the fridge for 4 hours, preferably overnight.
Sprinkle with icing sugar
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