Caramel nutty cube

1. Nutty corpus

chicken egg 5 pcs • sugar granulated 3.5 oz (100 g) • sunflower oil 1 tbsp • water 3.25 tbsp (50 ml) • all-purpose flour / plain flour 2.75 oz (80 g) • baking powder for gingerbread 1 tsp • ground walnuts 5 tbsp

We divide the yolks from the egg white. We add sugar to yolks and scramble to foam, gradually we add oil and water. We mix in the whipped snow from the egg whites, flour mixed with the baking powder and nuts. We pour out the dough on the baking sheet covered with rice paper and we bake at temperature 355°F (180°C) about 10 minutes.

2. Vanilla corpus

chicken egg 5 pcs • sugar granulated 3.5 oz (100 g) • vanilla sugar 1 pc • sunflower oil 1 tbsp • water 3.25 tbsp (50 ml) • all-purpose flour / plain flour 3.5 oz (100 g) • baking powder for gingerbread 1 tsp

According to the procedure in the previous step we bake also vanilla corpus, we just miss the nuts.

3. Caramel stuffing

sweetened condensed milk 1 pc • unsalted butter 10.5 oz (300 g)

We cook unopened sweetened condensed milk in the tin about 2 hours. We let it become cold. After the becoming cold we whisk the caramelized milk with softened butter.

4. Nutty stuffing

ground walnuts 6 oz (170 g) • vanilla sugar 1 pc • powdered sugar 7 tbsp • unsalted butter 1.75 oz (50 g) • rum

We mix together ground nuts, vanilla, powdered sugar, butter and little of rum.

5. Stuffing

The bottom part of the cake is a nutty corpus on which we superimpose and arrange nutty mass on which then we spread the caramel cream. About a quarter of the cream we postpone on the covering vanilla cream and decoration. We cover it by the upper vanilla corpus which we thinly cover postponed cream to stick there marzipan mass.

6. Marzipan mass

margarine 3.5 oz (100 g) • milk powder 3.5 oz (100 g) • powdered sugar 3.5 oz (100 g)

We mix together hard fat, milk powder, sugar and almond essence. We roll it flat on the sugared sachet on the size to cover all the top of the cake.

7. Decorating

We carefully transfer it on the cake by roller and we cut the edge. After the solidification we cut the finished cake in cubes. We decorate the each cube by the remaining cream.