Milk cake with caramel and chocolate
10 servings
120 minutes
Milk cake with caramel and chocolate is a refined treat that combines the tenderness of milk cream, the sweetness of caramel, and the rich flavor of chocolate. Its roots trace back to European culinary traditions where exquisite layered desserts are valued. The base of the cake is a crunchy mixture of cookies and butter, creating a perfect contrast to the soft milk cream. Nuts and chocolate glaze add extra depth to the flavor, while condensed milk adds a chewy caramel note. This dessert is a true gift for sweet lovers; it is perfect for festive tables or cozy family evenings. It is best served well chilled to fully reveal the textures of all layers.
1
Mix crushed cookies in a blender with 100 g of melted butter. 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.
- Yubileynoye biscuits: 200 g
- Butter: 300 g
2
Bring fresh milk (200 ml) with lard (200 g), sugar, and vanilla to a boil. Cool down. Blend the cooled mixture with dry milk until creamy consistency (without lumps).
- Milk: 250 ml
- Butter: 300 g
- Sugar: 200 g
- Vanilla: 2 teaspoons
- Milk powder: 400 g
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.
- Hazelnut: 100 g
- Chocolate: 200 g
- Milk: 250 ml
4
Pour half of the milk cream onto the chilled base, then layer with caramel (a can of boiled condensed milk). Top with the remaining milk cream.
- Milk powder: 400 g
- Dulce de leche (boiled condensed milk): 1 jar
- Milk powder: 400 g
5
Place the mold in the refrigerator to let the filling set. Then apply the chocolate-nut glaze and send the finished cake back to the refrigerator for another 2-3 hours.
