Crossie-caramel cake

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 200 g Milk chocolate
  • 60 g Almond slivers
  • 40 g Cornflakes
  • 6 sheets Gelatine
  • 150 g soft caramel sweets
  • 400 ml Milk
  • 700 g Whipped cream
  • 125 g Brittle pralines with chocolate coating
  • 1 TEASPOON Cocoa powder
  • 7-10 Tbsp Toffee sweets and brittle pralines with chocolate coating
  • baking paper

Directions

  1. 1

    Break chocolate into pieces. Melt carefully over a warm water bath. Roast the almonds in a pan without fat until golden brown, let them cool down. Mix cornflakes and almonds with the chocolate. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour the crossie mixture into the mould and spread to a smooth base. Chill for about 30 minutes. Soak gelatine in cold water.

  2. 2

    Cut toffee sweets into small pieces. Bring 200 ml milk to the boil, remove from the heat. Add toffees to the hot milk, melt over a mild heat while stirring. Squeeze 3 sheets of gelatine and dissolve in the hot milk. Pour into a bowl, chill for about 30 minutes until the cream begins to gel. Carefully remove the base from the tin and remove the baking paper. Place the rim of the springform pan around the base again. Whip 250 g cream until stiff, fold into the cream. Pour the cream into the tin and smooth it down. Chill for about 30 minutes. In the meantime, chop the brittle pralines finely. Bring 200 ml milk to the boil, remove from the stove. Add the brittle pralines to the hot milk, melt over a mild heat while stirring. Squeeze 3 sheets of gelatine and dissolve in the hot milk. Pour into a bowl, chill for about 30 minutes until the cream begins to gel.

  3. 3

    Pour the cream into the tin and smooth it down. Chill for about 30 minutes. In the meantime, chop the brittle pralines finely. Bring 200 ml milk to the boil, remove from the stove. Add the brittle pralines to the hot milk, melt over a mild heat while stirring. Squeeze 3 sheets of gelatine and dissolve in the hot milk. Pour into a bowl, chill for about 30 minutes until the cream begins to gel. Whip 250 g whipped cream until stiff, fold into the cream. Carefully pour onto the toffee cream and spread. Chill for at least 2 hours. Remove the cake from the ring. Whip 200 g cream until stiff, fill into a piping bag with a large star-shaped spout. Spray tuffs onto the cake. Sprinkle with cocoa. Decorate cake with toffees and brittle pralines

  4. 4

    Whip 250 g whipped cream until stiff, fold into the cream. Carefully pour onto the toffee cream and spread. Chill for at least 2 hours. Remove the cake from the ring. Whip 200 g cream until stiff, fill into a piping bag with a large star-shaped spout. Spray tuffs onto the cake. Sprinkle with cocoa. Decorate cake with toffees and brittle pralines

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
330 kcal
CARBS
23 g
FATS
23 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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