Rozen stangle

Preparation steps

• Boil the pudding with sugar in boiling milk, then when it thickens, remove it and add margarine to the boiling water. When it cools down a bit, grind the ground hazelnuts and coat the crust with a lukewarm filling except the last one and leave it to harden. When the cake has set, pour the glaze prepared in such a way that the hot water is slowly poured into powdered sugar and lemon juice until a homogeneous mixture is obtained, add the cake color if desired, and pour over the cake.