Etimek White Chocolate Cake
Ingredients
- One package etimek
- One cup sugar
- One cup water
Pastry cream
- 1 liter milk
- 2 tablespoons cornstarch
- 5 tablespoons flour
- 1 whole egg
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon butter
- 1 packet vanilla
- 1 packet powdered whipped topping
Ganache
- One 200ml package cream
- One teacup hazelnuts
- Two packages white chocolate
Preparation
Arrange the etimek in a rectangular baking dish.
Heat one cup of sugar in a pan until lightly colored, then quickly add one cup of cold water and stir until the sugar dissolves, and pour the syrup over the etimek.
For the cream, mix all ingredients except the powdered whipped topping, cook on low heat until boiling, then after it cools slightly, add the whipped topping, mix well, and spread over the etimek layer.
For the ganache, heat the cream until warm, add the white chocolate and hazelnuts, stir until the chocolate melts, then remove from heat.
Let the ganache cool in the refrigerator for 30 minutes before spreading it over the cream to prevent mixing.
Refrigerate the cake for at least 2 hours before serving.
