Maxi King cake! 🤤❤️
😍
INGREDIENTS
FOR THE BASE
200 g butter biscuits
100 g butter
50 g milk chocolate
50 g chopped hazelnuts
FOR THE CREAM
500 g mascarpone
200 g cream cheese
200 g sweetened condensed milk from a can
200 g cream
5 sheets of gelatin
FOR THE CARAMEL SAUCE
100 g sugar
100 g cream
70 g butter
FOR THE DECORATION
4 – 5 chocolate bars with milk cream filling
1 tbsp chopped hazelnuts
PREPARATION
Step 1
Line a springform pan (Ø 24 cm) with baking paper. For the base, crush the butter biscuits with a high-performance mixer or alternatively with a rolling pin. Melt the butter and chocolate and mix with the nuts and biscuit crumbs. Put everything in the springform pan and press down firmly. Refrigerate until further use.
Step 2
For the cream, stir the mascarpone, cream cheese and sweetened condensed milk until smooth. Soften the gelatine in cold water. Pour it dripping wet into a small saucepan, heat it, dissolve it and remove it from the heat. Add 2-3 tablespoons of the cream to the gelatine and stir. The gelatine mixture should be at room temperature, then add it to the rest of the cream and stir until smooth.
Step 3
Whip the cream until stiff and carefully fold it into the cream. Spread the cream on the base and chill for at least 3 hours. For the caramel sauce, put the sugar in a coated pan, heat it on a low heat and caramelize the sugar until it is golden yellow. Please keep checking because the sugar can burn quickly.
