4-storey curd heaven

Made by:


For a 26 cm staple cake tin size

25 dkg
crushed biscuits
5 dkg
melted Mizo butter
5.5 dl
Mizo milk
5 tablespoons
powdered sugar
2 packs
vanilla sugar (2x10 g)
4 dl
cold whipped cream
25 dkg
Mizo curd
2 packs
uncooked vanilla flavored cream powder
25 dkg
chestnut paste



Toss some biscuits into the cake tin so that the bottom of the cake does not stick to the tin. Mix the other ingredients  with butter, 2 tablespoons of powdered sugar and as much milk as is requires for the dough.
Smash the cottage cheese with a fork, then mix it with 1 package of vanilla sugar and 2 tablespoons of powdered sugar. Beat 2 dl of cream into a hard foam, mix it gently with the cottage cheese cream and spread on top of the biscuit base. In 5 dl milk mix the remaining vanilla sugar and the cream powder. Beat it into to a hard foam with an hand mixer and pour over the cottage cheese layer. Add 1 tablespoon of powdered sugar from the remaining cream and whip it into a hard foam, which will be used to decorate the top of the cake. Grate the chestnut mass on it and refrigerate the cake for 3–4 hours.&Nbsp;Remove the staple of the cake tin and serve the dessert.