For the custard cream scraps cake, separate the eggs, beat the egg whites to snow. Beat egg yolks with baking sugar until foamy. Gradually beat in pudding buttercream.
Slowly stir in water. Mix pudding powder with baking powder and chocolate chips. Fold into the mixture alternately with the beaten egg whites.
Pour into a loaf pan and bake in a preheated oven at 180°C for about 45-50 minutes. Let cool briefly and turn out. Sprinkle with powdered sugar and enjoy.
Preparation Tip:
You can use chocolate pudding powder instead of vanilla pudding powder for the pudding buttercream leftover cake, or mix in fruit.
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