Cake Twix

Dough:

Flour - 90 g
Baking powder - 1 tsp
Salt - 1/8 tsp
Milk - 60 ml
Vanillin
Sugar - 60 g
Butter - 60 g
Average egg

Caramel:

Fatty cream - 1 cup
Vanillin
Salt - ½ teaspoon with gorochkoy
Caramel syrup - 160 g
Sugar - 200 g
Butter room temperature - 60 g

Chocolate glaze:

Milk chocolate finely chopped - 200 g
Fatty whipping cream (minimum 35%) - 150 ml
Optional: Twix bars, to add to the layer between the substrate and caramel, for a more crisp effect

2 forms for cake or bread the size of 20 x 10 cm promazhte butter and Cover the baking paper. If you have only one form, first bake the base, and then candy.

Prepare the base. Heat the oven to 180 ° C.

Flour, baking powder and salt mix. Separately, mix the milk and vanilla.

Mixer beat butter with sugar until creamy light yellow mass. Increase the speed and drive egg. By alternating flour and milk mixture, enter them into the dough, beginning and ending with flour.

Beat until smooth. Pour batter into one of the prepared forms, level the surface and bake for 20-25 minutes until golden brown. Cool and remove from the mold.

Cream, vanilla, salt and butter in a saucepan, put on a small fire, stirring occasionally, bring the mixture almost to a boil. Cover and set aside for a time while you deal with sugar syrup.

In a saucepan pour the syrup and sugar. Place over medium heat and cook until smooth until the temperature reaches 150 ° C (check with a thermometer).

Remove from the fire and enter the warm cream and stir until smooth. Return to heat and cook until the mixture reaches 120 ° C.
Remove from heat, stir until smooth and pour into the prepared form (the second). Allow time to cool completely and refrigerate for half an hour, the mixture solidified. Cut the base and caramel in half to get the length of the layers 2 cakes.

Put 2 bases on the plate, top with a layer of caramel.
Finely chopped chocolate put in a heat-resistant bowl. Heat the cream and pour them chocolate. Leave for 5 minutes, and then quickly whisk whisk until smooth. Lightly glaze cool to room temperature (it also has slightly thickened, but do not overdo). Fill both of cake frosting and place them in the fridge for half an hour (can be longer) to glaze froze, but remove the 30-minute hour before feeding to the melted caramel managed.