Ingredients

How to prepare

Base:

Crack the eggs separating the whites from the yolks. Beat the yolks with the sugar, water and fat until foamy. Mix Nomix, the flour, milled nuts, sifted cocoa and baking powder and add them into the foam. Lastly, add firm snow made from the egg whites. Grease and dust the cake form. The amount of dough will fill a form of 22 cm diameter. Bake the cake at 160-170 °C for about 45 minutes.

Cream:
Prepare the caramel syrup the following way: Place the caster sugar into a pot, add a teaspoon of water and heat up. It will turn brown and change its aroma. Be careful not to burn it. It would be bitter. Add some water and dissolve the caramel in it. The syrup will be similar to honey. Thin when heated and thick when cool. Boil until enough of the water evaporates to make the syrup similar in consistency to thinner honey.

Mix the pudding powder in milk and cook. Add the cooled off caramel syrup while stirring continuously until the desired flavour is achieved and the pudding is thick. Keep stirring until it has cooled off in order to prevent formation of chunks. You can store the remaining caramel syrup in a jar for up to several months. In can also be used in an ice-cream sundae or yogurt.

Stir the softened butter with sugar gradually adding the cooled off caramel pudding.

Cut through the cake base 2x. Spread about 1/3 of the cream over the bottom part and place the middle part on top of it. Pour the selected alcohol through the middle part and spread another part of the cream over it. The remaining cream (leave a bigger part) will be spread all over the cake. Stick the coarsely milled nuts in the icing.

Tip: Of course you can replace the caramel cream with your favourite variation.