Milka cake with two types of chocolate
This was my granddaughter Nina’s birthday cake for her fifth birthday. The only thing I added was four crusts of any kind to make the cake firmer, and also because of the fondant. The fondant is Minjin, the best in the world
Preparation steps
- For the crust, knead the ground Plasma, ground walnuts, melted margarine and juice and shape the crust. Place the rim of the cake pan on a tray and shape the crust into it. Cook vanilla pudding in milk together with sugar, divide into two parts, put milk Milka chocolate in one, and white Milka in the other. Allow to cool with occasional stirring to avoid over-tightening. Whip the sweet sour cream, but not too firmly, divide it into two parts, put one part in the black and the other in the white filling. Put the black filling over the biscuit crust first and leave it in the fridge to harden. It is best to stand in the refrigerator until tomorrow. When tight, remove the hoop and decorate with icing. I usually take 200g of icing, umutum and with a large syringe mold I shape the puslice. Then I melt the chocolate and sprinkle with thin lines.
Serving
The cake does not need to be smeared with icing because it looks very nice without it, and the large icing pussies give it an elegance. The cake is very generous, not very sweet and has a very pleasant taste. It can also be frozen, of course without icing and used later because it does not change the appearance or taste. I found a similar recipe on a website, although I got this one from my sister.