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| 14 Tasse | Cold milk; divided |
| 2 | 1-pound cakes; (homemade or purchased) (pound cakes) |
| 1 1/2 Tasse | sugar granulated |
| 2 Tasse | cornstarch |
| 2 Esslöffel | Ground cinnamon; divided |
| 2 | Chocolate with almonds or plain chocolate; (7-oz) grated and divided, (3 cups) |
| 1 Tasse | pecans chopped |
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1/2-inch-thick slices. Line bottom of 17-by-12-by-2 1/2-inch pan with cake. Set aside remaining cake slices.
Cake must be in pan before cooking cream.
Put 2 cups cold milk in a blender. Add sugar and cornstarch; process until well mixed. Heat remaining 12 cups milk over low heat. When hot, gradually add sugar-cornstarch-milk mixture, stirring until thick and just coming to a boil. Remove from heat.
Pour half of the milk mixture over the cake; sprinkle with 1 tablespoon cinnamon and 1 1/2 cups grated chocolate. Layer remaining cake slices over chocolate. Pour on remaining milk mixture. Sprinkle with remaining 1 tablespoon cinnamon and remaining 1 1/2 cups grated chocolate. Top with pecans; chill.
Cunetto House of Pasta.
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