Milk Cake with Caramel and Chocolate
Baking and Desserts • European
Description
Milk Cake with Caramel and Chocolate
Ingredients
- Yubileynoye Cookies 5 oz
- Butter 10 oz
- Condensed Milk 15 oz
- Milk 10 fl oz
- Sugar 5 oz
- Vanilla salt 2 teaspoons
- Chocolate 5 oz
- Hazelnut 5 oz
- Condensed Milk 1 can
Step-by-Step Guide
Step 1
Crush the cookies in a blender and mix with 100 g of melted butter. Line the bottom of a 20–23 cm diameter mold with parchment paper. Press the prepared mixture into the bottom firmly, creating high edges. Place the mold in the refrigerator while preparing the filling.
Step 2
Bring fresh milk (200 ml) together with butter (200 g), sugar, and vanilla to a boil. Let it cool. Blend the cooled mixture with powdered milk until creamy (without lumps).
Step 3
Chop the nuts finely. Melt the chocolate with the remaining milk (50 ml) in the microwave or in a water bath. Pour the melted chocolate mixture over the nuts and mix.
Step 4
Pour half of the milk cream onto the cooled base, then add a layer of caramel (can of boiled condensed milk). Top with the remaining milk cream.
Step 5
Place the mold in the refrigerator to let the filling set. Then apply the chocolate-nut glaze and refrigerate the finished cake for another 2–3 hours.
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