Box cake with caramel centre

Name: Box cake with caramel centre
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g soft butter; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 400 g Flour; 1 package Baking Powder; 100 ml Milk; 1 package (180 g) Milk chocolate confectionery with caramel filling (e.g. Dove Caramel Waves); 75 g Dark chocolate coating; 75 g Whole milk couverture; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g soft butter
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
400 g Flour
1 package Baking Powder
100 ml Milk
1 package (180 g) Milk chocolate confectionery with caramel filling (e.g. Dove Caramel Waves)
75 g Dark chocolate coating
75 g Whole milk couverture
7-10 Tbsp Grease

Directions

1
Cream butter, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternate portions with the milk. Grease a box form (approx. 30 cm long; 2 l content). Spread 1/3 of the dough into the tin. Spread half of the caramel confection on top.
2
Spread 1/3 of the dough on top. Spread the rest of the caramel confectionery on top. Spread the rest of the dough on top. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes. Let them cool down. Turn out the cake from the tin. Chop the chocolate coatings separately. Melt the dark chocolate coating on a hot water bath. Cover the cake with it. Chill the cake for about 20 minutes. Melt the milk chocolate coating on a hot water bath.
3
Turn out the cake from the tin. Chop the chocolate coatings separately. Melt the dark chocolate coating on a hot water bath. Cover the cake with it. Chill the cake for about 20 minutes. Melt the milk chocolate coating on a hot water bath. Pour in thick strips over the dark chocolate coating. Leave to dry
4
waiting time approx. 1 3/4 hours