A cake with the flavor of a popular caramel candy bar, filled with nougat and chocolate.
Ingredients
- Caramel candy bars – 150 g
- Dark chocolate – 100 g
- Eggs – 3
- Butter – 100 g
- Cake flour – 40 g
- Potato starch – 25 g
- Baking powder – 1 teaspoon
- Maple syrup – 65 g
- 30% cream – 100 ml
Candy bar cream
- Caramel candy bars – 300 g
- 30% cream – 100 ml
- Water – 30 ml
- Gelatin – 10 g
Topping
- Milk chocolate – 200 g
- Butter – 2 tablespoons
- 30% cream – 500 ml
Additionally
- Caramelized condensed milk – 200 g
Preparation
Step 1: Prepare the Biscuit Pour cream into a saucepan, add crushed chocolate, butter, and maple syrup. Heat over low heat to about 60°C, stirring until completely combined. Transfer to a bowl, let it cool.
Separate egg yolks from whites. Beat egg whites with a pinch of salt until stiff. Chop candy bars into small pieces. Add egg yolks to the chocolate mixture, mix with a whisk. Combine sifted flour with potato starch and baking powder. Mix and add to the mixture, stirring constantly. Fold in beaten egg whites gently and thoroughly.
Grease a baking pan with butter and dust with flour. Pour the batter into the pan, add chopped candy bars on top. Gently shake the pan to make the bars sink to the bottom. Bake the biscuit in an oven preheated to 175°C with convection for 35-40 minutes. Let the cake cool with the oven door slightly open.
Step 2: Prepare the Candy Bar Cream Pour 300 ml of cream into a saucepan and bring to a boil. Soak gelatin in water. Add candy bars to the cream. Stir occasionally until completely melted. Add gelatin and stir until dissolved. Pour the cream into a bowl and let it cool.
Step 3: Whip the Cream Whip 200 ml of cream until fluffy and transfer to a bowl. Transfer the cream to a mixer. Beat for about 5 minutes on high speed. Combine the cream with whipped cream. Spread evenly over the cooled biscuit. Refrigerate until set.
Step 4: Prepare the Topping Heat cream in a saucepan. Add crushed milk chocolate to the boiling cream and stir until melted. Finally, add softened butter. Mix the topping thoroughly and let it cool.
Step 5: Decoration Remove the cooled cake from the pan. Transfer the caramelized condensed milk to a piping bag. Pipe onto the cake. Place it in the freezer for a moment. Transfer the topping to a piping bag and decorate the cake fancifully.
