Quick Russian Napoleon

Ingredients:

• 2 Packs of 200g Jacob's Butter Puffs Biscuits
• 2 Cups of Plant Milk
• 4 tbsp of Caster Sugar
• 3 tbsp of Cornflour
• 1 tbsp of Vanilla Extract

Method:

1. For the vanilla custard filling mix 2 cups of plant-based milk with 2 tsp of vanilla extract whilst it is boiling.
2. Then add the caster sugar and cornstarch.
3. Transfer the mixture to a heat-resistant blender and blend until you get a nice smooth texture.
4. Pour the mixture back into the pan, lower the heat and cook for another 10 minutes until it thickens.
5. Alternatively, instead of adding the starch to the boiling milk and then blending it you can also dissolve it in some of the cold plant-based milk, then stir it into the hot plant based milk with the caster sugar and cook for 10 minutes on a lower heat.
6. Transfer the mixture to a tupperware dish, and let cool down in the fridge.
7. When the custard has cooled down, add it to one of the puff biscuits - this will be your first layer. Spread evenly and then add another layer of puff biscuits on top (including the top layer).
8. Repeat the process 5 times (5 biscuits for each individual cake).
9. Crush 3-4 biscuits and cover the top and the sides of the cake with the small crushed pieces. They will stick to the cream on the top and sides.
10. Keep it in the fridge overnight.