Torta “Beli Andjeo”/”White Angel” Cake

Directions

• If your Rozen cake layers are frozen, ensure they are completely thawed before beginning to assemble your cake.
• Yellow Filling
• To a medium pot, add about 3/4 of the milk reserving 1/4. Turn the heat up to medium and begin to heat the milk. To the reserved milk, add the pudding powder, sugar, and vanilla sugar. Whisk very well to ensure there are no lumps.
• Once the milk is just about to boil, reduce the heat to low and pour in the pudding mix slowly, whisking the the entire time. After pouring in all of the pudding mixture, continue whisking rapidly until the pudding thickens and all the foam disappers. Continue cooking the pudding another 1-2 minutes and then remove the pot from the heat. The pudding should be very thick at this point. Stir in the entire bar of white chocolate into the hot pudding and whisk until completely melted.
• Cover the pudding with a piece of plastic wrap, making sure the plastic is touching the top of the pudding. This prevent a crust from forming. Be very careful as the pudding will be very hot.
• Allow the pudding to cool completely before proceeding with the remaining steps.
• Once cooled, in a large bowl combine the butter and powdered sugar. Beat the butter and sugar until soft and fluffy, then add in the powdered milk and whisk to incorporate.
• Once incorporated, add the pudding mixture 1/3 at a time whisking very well in between additions. Continue incorporating the pudding until all the ingrediants are combined. Set aside.
• Cream Layer
• Pour the cold heavy cream into a large bowl. Add the vanilla sugar and powdered sugar if using.
  
  I prefer to leave out the powdered sugar here because we don’t like the cake to be too sweet but if you really like your desserts sweet add the powdered sugar.
• Whisk the heavy cream on high speed until stiff peaks form. Be careful that you don’t overmix or you will begin making butter 🙂
• Fold the sour cream into the whipped cream slowly until fully incorporated. Set aside.
• Assembly
• Spread a very small amount of the yellow filling onto the tray you will be using to assembly your cake. This prevents the first cake layer from sliding around. It’s very thin and will break easily.
• Place 1 sheet of the Rozen cake layer onto the tray and spread a thin layer of the yellow filling on top of the cake layer making sure it’s evenly distributed.
• Next, on top of the yellow filling spread an even layer of the cream filling. Take your remaining bar of white chocolate and grate some of it on top of the cream layer. Top with another sheet of the cake layer.
• Repeat the above assembly process until all ingrediants are used up. Check your cake once in a while to ensure you are placing your cake layers on evenly and that your edges line up.
  
  Follow the following layering process:
  
  Rozen cake layer
  Yellow Filling
  Cream Filling
  Grated white chocolate
  Rozen cake layer
• Use any remaining filling to ice the sides and top of the cake. Refridgerate the cake for a few hours allowing it to set. Then, cover the cake with additonal whipped cream and decorate as you wish.
  
  As mentioned, this cake is best made a day ahead. If making a day ahead, decorate with whipped cream the day you’ll be serving it if possible.