Thought out for a long time, this delicacy has finally been created! I like everything related to caramel, and there is quite a lot of it here.
Pour water over the dates and leave for 30 minutes. Drain the water.
Blend eggs with banana, yogurt, and cocoa.
Add the soaked dates and blend everything thoroughly again.
Add flour mixed with baking soda. Mix everything and bake in 2 forms at a temperature of 175 degrees ~ 25-30 minutes.
Wrap the baked sponge cakes in cling film and put them in the refrigerator. Best for the night.
Fry the dry milk in a pan until it turns brown. Grind it into powder in a coffee grinder or food processor.
Pour the milk into a saucepan, add the fried, ground milk and sweetener and boil. Cover it with cling film so that the film comes into contact with the mass, and cool it.
Add cream cheese "Philadelphia Light" to the cooled mass. Mix into a homogeneous cream. Leave to cool in the refrigerator.
Roast the hazelnuts in a frying pan, then peel the nuts by rubbing them between your palms. Then chop the nuts.
Mix all the given ingredients.
120 g milk + sweetener (30 g for each sponge cake)
Place the first biscuit on the base, wrap a metal pastry ring around it, and place an acetate sheet inside. Soak the biscuit with 30 g of sweetened milk.
Using a pastry bag, squeeze ~260-270 g of cream onto the biscuit along the edge. Put 100 g of salted caramel and 30 g of chopped nuts in the middle.
Put another biscuit on top, soak it with sweetened milk and spread cream along the edges, and 100 g of chocolate filling in the middle.
Put the third biscuit on top, soak it with sweetened milk - squeeze ~260-270 g of cream along the edge with the help of a pastry bag. Put 100 g of salted caramel and 30 g of chopped nuts in the middle.
Put the fourth sponge cake on top, soak it with sweetened milk, smear it with cream top, smooth it out, cover it with cling film, and put the cake in the refrigerator overnight.
In the morning, take out the cake, remove the pastry ring and the acetate sheet.
Pour 8 g of gelatin with cold water (80 g).
Roast 50 g of dry milk, grind into powder.
Add roasted dry milk to 100 g of milk and stir.
Add the swollen gelatin and mix. Set aside to cool.
Pour cooled glaze (~28-30 degrees) into a pastry bag, cut off the tip and decorate the cake with the effect of "overflow" chocolate (the cake must be cold!).
Squeeze caramel cream roses on top, and decorate to your liking.
Finished product weight 2220
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
LV 
RU 
EN 