Milk cake with caramel and chocolate


The basis:
200g biscuit crumbs
100g unsalted butter
4 tablespoons of Nutella
400 g of milk powder
200 ml of fresh milk
200g softened butter
Sugar 200 g
2 teaspoons vanilla extract
Caramel – 4 tablespoons (400 g):
100 g hazelnuts
100 g of white chocolate
100 g of dark chocolate
50 ml of cream or milk
1. Mix all the ingredients for the base. Core with a diameter of 20-23 cm Cover the baking paper.
2. Put cooked weight on the bottom, firmly tamp. Also make high boards.
3. Put the form in the refrigerator while you prepare the filling.
4. Prepare caramel home. To this end, a closed can of condensed milk Put stew for 3 hours in boiling water.
5. Fresh milk with butter, sugar and vanilla to a boil. Cool.
6. Whisk the cooled mass in a blender along with the milk powder to a creamy consistency (no lumps).
7. Nuts finely chop.
8. For the chocolate glaze with cream melt in the microwave for 2 minutes. Pour the melted chocolate mixture and mix nuts.
We spread:
9. On the basis of the cooled pour half the milk cream, then put a layer of caramel. Top with the rest of the milk cream.
10. Put the form in the refrigerator to frozen fillings.
11. Then put a chocolate-walnut glaze and send another 2-3 hours the finished cake in the refrigerator.

Enjoy your tea!

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