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Combine all the ingredients in a mixer, then remove the mixture.
Shape it into a ball using your hands and place it in a spring form lined with parchment paper to chill in the fridge.
Press the dough into the base of the spring form, taking small amounts at a time.
Use a glass to roll and press the dough down, and use some of the dough to press it up the sides.
Once the base is evenly pressed, return it to the fridge to chill.
In a bowl, mix the cream-flavored German instant pudding with the milk gradually until well combined.
Pour the pudding mixture over the chilled crust.
Bake the cake as directed.
Ten minutes before the cake is done baking, begin whipping your meringue.
Once the meringue is ready, spread it evenly over the hot cake.
Use a spoon to create peaks in the meringue, then return the cake to the oven to finish baking.
After baking, gently poke holes all over the cake.
Allow the cake to cool completely, then refrigerate it overnight.