Milk cake without baking
10 servings
60 minutes
No-bake milk cake is a true delight for lovers of delicate, creamy desserts. Its roots trace back to European traditions where no-cook treats are particularly popular. This cake captivates with its layered structure: a crunchy base made of cookies and Nutella®, a creamy filling of milk and powdered milk, velvety caramel, and a chocolate-nut glaze that adds a finishing touch to the flavor. The combination of caramel sweetness, the softness of the milk cream, and the slight bitterness of dark chocolate creates an amazing balance of flavors. It is perfect for cozy tea times and festive gatherings, requires no baking, and its preparation turns into true culinary art.
1
Mix all the ingredients for the base (cookies, 100 grams of butter, and Nutella). Line a 20-23 cm diameter base with baking paper. Press the prepared mixture firmly into the bottom and create high edges. Place the mold in the refrigerator while preparing the filling.
- Cookie: 200 g
- Butter: 300 g
- Nutella®: 4 tablespoons
2
Make caramel at home. For this, place a closed can of condensed milk in boiling water for 3 hours.
- Caramel sauce: 4 tablespoons
3
Bring fresh milk with butter, sugar, and vanilla to a boil. Cool down. Whip the cooled mixture in a blender with dry milk until creamy consistency (without lumps).
- Milk: 200 ml
- Butter: 300 g
- Sugar: 200 g
- Vanillin: to taste
- Dry milk: 400 g
4
Chop the nuts.
- Hazelnut: 100 g
5
Melt the chocolate with cream in the microwave for 2 minutes. Pour the melted chocolate mixture over the nuts and mix.
- White chocolate: 100 g
- Dark chocolate: 100 g
- Cream: 50 ml
6
Pour half of the milk cream onto the chilled base, then layer with caramel. Top with the remaining milk cream. Place the mold in the refrigerator to set the filling. Then apply the chocolate-nut glaze and refrigerate the finished cake for another 2-3 hours.
- Dry milk: 400 g
- Caramel sauce: 4 tablespoons
- Hazelnut: 100 g
- White chocolate: 100 g
- Dark chocolate: 100 g
- Cream: 50 ml