This recipe seems involved, but it comes together quite easily! The cake should be made at least a day before serving, but can be made even further ahead than that! Feel free to tightly wrap the slab of cake in plastic wrap and freeze for a couple of weeks, allowing it to defrost for an hour or two before cutting it up.
** Feel free to substitute homemade custard. That’s how I tend to do it, but have utilized instant pudding mix in this recipe to keep things a bit more simple!