Milka Cake

Prep Time: 30 minutes

Cook Time: 15 minutes

Chill Time: 1 hour

Total Time: 1 hour 45 minutes

Yield: 1 cake (8-10 servings)

Category: Dessert

Cuisine: European

Diet: Not specified

Ingredients:

For the Biscuits:

• 4 eggs
• 4 tablespoons white sugar
• 4 tablespoons flour
• 1 teaspoon baking powder
• 3 tablespoons pure cocoa
• 4 tablespoons lukewarm water

For the Cream:

• 670 ml milk
• 70g cornstarch
• 2 1/2 tablespoons sugar
• 80g good-quality white chocolate
• 160g butter
• 100g icing sugar

For the Chocolate Coating:

• 140g milk chocolate (e.g., Milka)
• 3 tablespoons milk
• 100g butter

Instructions:

For the Biscuits:

1. Preheat your oven to 200°C (392°F).
2. In a bowl, beat the eggs well with the white sugar.
3. Sift the flour with the cocoa and baking powder, then add it to the egg mixture and gently mix with a spoon.
4. Finally, add the lukewarm water and mix again.
5. Divide the batter into 2 equal halves and pour them into two 20cm diameter cake molds lined with baking paper. If you have only one mold, bake one cake first and then the other.
6. Bake in the preheated oven for 15 minutes.

For the Cream:

1. In a small bowl, mix 100ml of milk with the sugar and cornstarch. Set this mixture aside.
2. Pour the remaining 570ml of milk into a saucepan and add the white chocolate. Simmer until it reaches a boil.
3. Once it boils, add the milk and sugar mixture, stirring continuously until it thickens into a custard-like consistency.
4. Remove from heat and allow it to cool slightly.
5. In a separate bowl, beat the softened butter with icing sugar until well combined.
6. Gradually add the custard mixture to the butter mixture while continuing to beat to prevent lumps.

For the Chocolate Coating:

1. In a double boiler, melt the milk chocolate, milk, and butter, stirring until smooth.

Assembly:

1. Place one of the baked cakes on a serving plate.
2. Pour half of the prepared cream on top of the cake.
3. Then, pour half of the chocolate coating over the cream.
4. Place the second cake on top.
5. Pour the remaining cream over the second cake.
6. Finally, cover the entire cake with the remaining chocolate coating.
7. Refrigerate for about 1 hour to allow it to cool and set.

Enjoy your indulgent Milka Cake!