Pudding cream for the cake

First, make the vanilla pudding according to the instructions on the packet, but use only 500 ml of milk. This will give the pudding a stronger vanilla flavour and will also give it a thicker consistency, which is ideal for the cake icing.

Let the pudding cool, meanwhile cream the butter and sugar until foamy. This step is very important because it will give the cream a smoother and creamier texture that will stick perfectly to the cake.

When the custard has cooled, gradually add it to the butter mousse, stirring constantly to mix all the ingredients well. Finally, add the vanilla extract.

Allow the finished cream to set in the fridge for at least 2 hours before applying it to the cake.