Cake Venice

Ingredients

Fil
1.5 l Milk
2.5 dl of sweet cream
5 packs of caramel pudding
6 yolks
300 g of sugar
250 g margarine
250 g of white linoleum
250 g of black linolade

Bark
3 belanca
5 tablespoons of sugar
3 flat spoons of flour
1/2 baking powder
80 g of hazelnuts

More:
500 ml 500ml sweet cream
Preparation

Pour 3 belts until foam is made, then add a spoon a spoon of sugar. When we get solid snow and when all the sugar is melted, add minced hazelnuts, 3 flat spoons of flour, half a baking powder and mix it slowly with a wig. Roast bark for 10 minutes at 180 C Pleh size 35x25. Make two bark.
Separate about 1 dl of milk and mix puddings and yolk in it. Mix the rest of the milk, sweet cream and sugar and put it to be cooked. When it starts to get out of the fire and mix the prepared milk with puddings and yolks. Let us return to the fire for cooking, stirring continuously so as not to create clumps. Cook for 15 minutes or try, so when that starchy taste no longer feels, then it's finished. Allow to cool with occasional stirring. Bite margarine. When the fill is cool, mix the margarine and split the fillings into two parts. In one, the white linoleum, and the other black linoleum.
Moisten the prepared whipped cream or sweet cream, and fill the bark. Bark, black pepper, cream, bark, yellow fillet, whipped cream

Serving

There are three bark on the picture because I put a fondant on that cake, so she had another bone :)