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