First, you need to grind the oatmeal and cashew nuts till it becomes fine flour.
Add the protein, oil, honey to this mixture and mix well.
Spread the dough in a 20x20 cm baking pan and press down firmly with your finger to evenly distribute.
Then place the dough in an oven heated to 180 C for 10-15 minutes and bake until golden brown.
While the dough is baking in the oven, you can prepare the pudding filling. Mix the Chocolate Pudding Powder in a saucepan with 100 ml / 3.3 oz of Water, 100 ml / 3.3 oz of Milk, 30 g of Erythritol and 1 g of Agar or Gelatin Powder.
Sprinkle Vanilla Custard Powder into the other pot, which is also mixed with 100 ml / 3.3 oz Water, 100 ml / 3.3 oz Milk, 30 g Erythritol and 1 g Agar or Gelatin.
Boil both puddings and stir until thickened. For still hot pudding, add 125 g / 4.2 of Cottage Cheese.
Remove the baked dough from the oven and let it cool.
Then apply a layer of hot Vanilla Pudding and then a layer of Chocolate Pudding. Allow this puffy pastry to cool.
Meanwhile, mix the curd with the Erithrit and spread on top of the already cooled cake.
Then place the baking sheet with the cake in the refrigerator and allow it to freeze completely.
Sprinkle the cake with chocolate slices before serving.
Enjoy!
