Caramel box cake

Name: Caramel box cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 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) Chocolate confectionery with caramel filling (e.g. Dove Caramel Waves); 75 g Dark and whole milk couverture

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

7-10 Tbsp Fat and breadcrumbs
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) Chocolate confectionery with caramel filling (e.g. Dove Caramel Waves)
75 g Dark and whole milk couverture

Directions

1
Grease a box form (approx. 30 cm long; 2 l capacity) and sprinkle with breadcrumbs. Cream butter, sugar, vanillin sugar and salt. Stir in the eggs one by one. Mix flour and baking powder, alternating with the milk, and stir briefly into the mixture in portions
2
Spread 1/3 of the dough into the mould. Spread half the confectionery on top. Spread 1/3 of the dough on top. Spread the rest of the confectionery and then the rest of the dough. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour. Let them cool down
3
Roughly chop the chocolate coatings. Melt the dark chocolate coating in a hot water bath. Cover the top of the cake with it. Let it dry a little. Melt the milk chocolate coating and pour it in strips. Let it dry.