I’m sitting right here with a warm tea by my side. I’m freezing. It is so freaking cold here in Europe. My brother and I have a cold and in the middle of our sneezing session, we decided we needed a shortbread cake.

I have already showed you the family recipe à la Mama . THis one here is the Easter version of it. Prepared in a round pan and without Nutelly in the whipping cream. Tasted just as good.

I am very proud of this nest which is made of edible Easter grass and marzipan eggs breeded by a chocolate hen. I bet her chicken will be chocolate covered marzipan! :D Hope you have nice holidays, despite the temperatures. xoxo

Bulgarian Shortbread Cake

(makes about 10 pieces)

400 g (14 oz) shortbread
1 l (4 cups + 4 tbsp) milk
2 pck. Chocolate pudding powder
6 tbsp. sugar

500 ml (2 cups) heavy cream

sprinkles, decoration (optional)

Place one layer of cookies in a round cake pan. (Everything about 10“ is okay.)

Prepare the pudding as written on the package with the milk and sugar. Pour a part of the hot pudding on the cookies, which is enough to cover them and smooth it down. Place another layer of cookies on top of the pudding. Put one more layer of pudding on top. Continue like this, until you have no more pudding, the last layer must not be cookies.

Let the cake cool completely. Prepare the topping in the meanwhile.

Beat the heavy cream with a mixer until it is stiff. When the cake is cooled, place the cream on top and smooth down. Decorate as you like. Let the cake chill for at least one hour in the fridge.

Serve and enjoy :)