Milka cake is incredibly delicious cake and I warmly recommend you to try this recipe. Because of its ingredients, such as Milka chocolate and hazelnuts, Milka cake provides an invaluable pleasure. Because of its luxurious appearance and taste I usually make this cake for childrens birthdays or Christmas. Milka cake is just great, you must try it!
Ingredients for biscuit:
12 egg whites
12 tablespoons sugar
200 g of ground roasted hazelnuts
2 tablespoons flour
Mix 3 egg whites and gradually add 3 tablespoons of sugar, continue to mix until you get a strong snow. Add 50 grams of ground roasted hazelnuts and a half tablespoon of flour and mix manually until you get a smooth mixture.
Pour it in round pan (28cm; 11 inches) lined with parchment paper and bake at 200 degrees Celsius (392 degrees Fahrenheit) for 15 min. You must bake 4 biscuit sheets. This procedure is the same as in the Snicker cake recipe.
When all 4 biscuit sheets are baked, put them away to cool down.
Ingredients for the cream:
12 egg yolks
200 g of sugar
3 tablespoons flour
1 l of milk
200 g of white Milka chocolate
250 g of butter
500 ml heavy cream
Instructions for the cream:
Mix yolks with 100g of sugar until you get a smooth mixture. Separately mix 3 tablespoons of flour, 100g of sugar and 3 pudding vanilla powders and add 200ml of milk. Mix the egg yolks and pudding together. Cook the other 800ml of milk and when it begins to boil remove it from heat and stir mixture of yolks and vanilla pudding in it. Put it back on low heat and cook until you get a solid mixture. Remove from the heat and divide into two parts .
In one part add pieces of chocolate with hazelnuts, and in another part add pieces of white chocolate and stir until the chocolate melts completely. Do that when the mixture is still warm.
Put it away to cool down. When those two mixture are cooled down, in each add half of softened butter and mix well with mixer. Separately whip the heavy cream.
Instructions for composition:
Take the first biscuit sheet and spread 1/3 of the cream with hazelnuts.Then spread 1/3 of the cream with white chocolate over it. Cover with 1/3 of whipped cream and put on the second biscuit sheet.
Follow the same procedure another two times. Finally cover with last biscuit sheet and decorate as you wish. I use whipped cream and ground hazelnuts but this cake is also great for decorating with fondant because it has a steady structure.