Cake with Biscuits and Vanilla

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Start by preparing the vanilla pudding, which requires cooking and cooling time. Put the egg yolks in a saucepan and add salt and sugar over them. Mix until smooth, then add a little cold milk and the cornstarch mixed with flour. It is ideal to use both cornstarch and flour for a firmer and creamier texture of the vanilla pudding.

Bring the rest of the milk to a boil in a separate pot and let it simmer until it reaches the boiling point. Then add the egg yolk mixture with cornstarch and flour into the hot milk. Pour the mixture gradually into the hot milk, stirring vigorously with a whisk to ensure it is well combined.

Cook the pudding until it becomes thick. Stir continuously to prevent it from sticking to the sides of the saucepan. After removing it from the heat, add the vanilla extract. Cover the pudding with plastic wrap to prevent a crust from forming on its surface. Let it cool down, then mix the soft butter with the vanilla sugar and gradually incorporate it into the pudding.

In a rectangular tray, arrange a layer of biscuits dipped lightly in milk at the bottom. You can use homemade biscuits if available. Spread a thin layer of the vanilla pudding over the biscuits. Continue with another layer of biscuits dipped in milk and repeat the process until all the biscuits are used up.

Save a little pudding for the final decoration. Place the tray with the delicious no-bake cake with vanilla pudding and biscuits in the refrigerator for 2-3 hours. Then you can turn it upside down onto a serving platter, decorate it with the reserved vanilla pudding, and sprinkle dark chocolate shavings on top.