Cream

1. Combine milk with 2 packs of Dr.Oetker vanilla pudding mix. Add sugar and bring to a boil. Cook at medium heat as per package instructions, stirring constantly. Set aside and cool.
2. Add soften butter to the cooled pudding and stir until combined completely and fluffy.

Caramel

1. Place one unopened can of condensed milk in a saucepan. Cover with hot water and bring it to a boil.
2. Boil uncovered for 3 hours at low temperature.
3. Ensure the can is completely covered with water during cooking.
4. After 3 hours carefully remove the can and cool completely at room temperature.
5. Open the can and remove caramel.

Wiped cream

1. Pour the cold cream into a bowl. Beat the cream to soft pick consistency.
2. Add powder sugar and beat until hard pick is formed.

Assemble the cake

1. Add on layer of biscuits to a 10 by 14 inch tray. Cover with caramel.
2. Add second layer of biscuits and cover with vanilla cream.
3. Add third layer of biscuits and cover with whipped cream.
4. Sprinkle with shredded coconut.
5. Place roasted hazelnut on top for décor.
6. Place the tray in the fridge.
7. It is best if served next day.