Indulgent Layered Batik Cake
Ingredients
First layer
- 2 packets Marie biscuits
- 1 tin condensed milk
- 1/2 tin evaporated milk
- 250 grams butter
- 1 cup Milo powder
- 1/2 cup cocoa powder
Second layer
- 250 grams cream cheese
- 120 grams whipping cream
- 50 grams caster sugar
- 1 teaspoon vanilla essence
- 2 teaspoons gelatin powder
Third layer
- 200 grams dark compound chocolate
- 200 milliliters whipping cream
- 1 tablespoon butter
Preparation
First layer
Put butter in a pot and melt over low heat.
Add condensed milk and evaporated milk, stir well, then add Milo and cocoa powder, stir gently until thickened.
Turn off heat, add Marie biscuits, mix thoroughly and pour into a pan, press down firmly.
Cool and place in the fridge.
Second layer
Dissolve gelatin powder in 1/4 cup hot water.
Mix cream cheese, vanilla essence, and caster sugar until smooth.
Add the dissolved gelatin and mix again.
Add whipping cream and mix briefly.
Pour over the first layer and spread evenly, then place in the fridge.
Third layer
Double boil all ingredients together.
Let it rest for 15 minutes.
Pour over the cake in the pan.
Tips
It is best to let the cake set in the fridge before cutting.
