Milka cake is certainly one of everyone's favorite cakes. She usually prepares for birthdays and everyone loves her. This is a measure for a very large cake, you can adjust the measures as you see fit. for example to make a shell of 5 eggs in a mold 23cm in diameter.

Components:

21belance,

21 tablespoons sugar,

300 g of ground hazelnuts or walnuts

1 tablespoon flour

Cream:

21 egg yolks,

2 vanilla puddings,

6 tablespoons sugar,

6 tablespoons flour,

1, 2 liters of milk

250 g of margarine

100 g of whipped cream

300 g of white Milka chocolate

300 g of milk Milka chocolate with hazelnuts

More:

50 g of cooking chocolate

50 g of white chocolate for cooking

0, 5dl oil

Preparation:

Beat egg whites with sugar and add hazelnuts and flour, mix gently with a food processor.

Make 3 crusts. Bake at 180 degrees, about 20 minutes. The measure is a mold 28 cm in diameter.

Whisk the egg yolks, pudding, sugar and flour with 2 dl of milk and cook it in 1 l of boiling milk.

Cool completely.

Beat the cooled filling with a mixer.

Make margarine and add to the filling.

Whip the whipped cream and add it to the previous filling.

Divide into 2 parts and put 300 g of half-melted white Milka chocolate in one, and 300 g of half-melted Milka chocolate with hazelnuts in the other part.

Fill the first crust with half of one and half of the second filling, then put the second crust, and put half of one and half of the second filling on it, and cover with the third crust.

Melt both dark and white chocolate for cooking with oil, then with white on the upper crust make tufts and then with dark chocolate go between and around the tufts. Best with something like a cezve, so you can let it leak. You can sprinkle chocolate flakes around.

Let the milk cake stand for 2 hours in the fridge so you can serve it.