Choccolate Cream Cake

Bisquit

• 3 Egg
• 3 Tb.Sp. Water
• 125g Sugar
• 125g Maida
• 1 Tea Sp. Baking Powder

Mix egg and water until it becomes foamy.
Add the remaining ingredients and mix.
Put the dough into a form.
Bake for 20 minutes at 200 degrees Celsius.

Cream

Store bought version

• 1 Can Creamy Vanilla Icing (Pillsbury, from "more" Supermarket)
• Cocoa Powder, to taste

Mix icing and cocoa powder.
Spread icing on the buisquit.
Put the cake into the fridge.

Pudding version

Warning: My first try was too thin, the cream did not become hard enough. Some more experimenting is needed.

• 0.5l Pudding, choccolate or vanilla
  • cook pudding
  • stir it while it is cooling down
• 200g Butter
• 150g Sugar Powder
• When Vanilla Pudding is used:
  • 5 Tea Sp. Coffee Powder
  • 1 Tea Sp. Cocoa Powder

Mix butter and sugar.
Add the coffee and cocoa powder.
Slowly add the pudding.