Milk Cake with Caramel and Chocolate

Baking and Desserts | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Milk Cake with Caramel and Chocolate

Ingredients

Yubileynoye Cookies - 7.1 oz
Butter - 10.6 oz
Condensed Milk - 14.1 oz
Milk - 8 fl oz
Sugar - 7.1 oz
Vanilla salt - 2 teaspoons
Chocolate - 7.1 oz
Hazelnut - 3.5 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.