1 cup ground almonds
1/2 cup sugar plus 3 spoonfuls if the pudding is not sweetened already in the bag
1 liter milk
1 bag of vanilla or cream or nut pudding for 1/2 l of milk
a few drops vanilla or almond flavor
80 grams butter
1/2 bag or 1 spoonful baking powder
1 tablespoon instant coffee and 1 cocoa and 1 powdered sugar if desired
1. Beat the eggs, half of the sugar and the flavor drops until firm, add the melted butter, the flour, mixed with the baking power, half of of the ground almonds and half a cup of milk and beat until smooth. Pour into a buttered and floured pan and bake until golden and not runny in the middle.
2. Make the pudding as described on the bag adding the ground walnuts to the dry mixture, add half a cup of milk more to make it more liquid than usual. When the cake has cooled, pour the remaining milk on it to moisten it, then pour the pudding on top and sprinkle with a little instant coffee, cocoa and powdered sugar. Let stand in the fridge at least two hours. Garnish with whipped cream on top.