4 eggs
1 cup (chá) of sugar
1 cup (chá) of hot milk
2 cups (chá) of all-purpose flour
1 tablespoon of active dry yeast
Filling
1 can of condensed milk
2 egg yolks
500 ml of milk
2 tablespoons of cornstarch
1/2 cup (chá) of heavy cream
12 Dream Waltz cake pieces, crushed
4 eggs
1 cup (chá) of sugar
1 cup (chá) of hot milk
2 cups (chá) of all-purpose flour
1 tablespoon of active dry yeast
Filling
1 can of condensed milk
2 egg yolks
500 ml of milk
2 tablespoons of cornstarch
1/2 cup (chá) of heavy cream
12 Dream Waltz cake pieces, crushed
Separate the egg whites from the yolks
Beat the egg whites until fluffy, then add the yolks and sugar, beat a little more, add the hot milk and beat until smooth
Remove from mixer and add flour and yeast, mix, pour into an ungreased and floured 23 cm diameter mold and bake in a preheated oven at 180°C for about 25 minutes
Filling
Mix condensed milk, egg yolks, milk, and cornstarch, cook over low heat, stirring constantly until thickened
Remove from heat, add heavy cream, mix well, and let cool
Ganache
Heat the milk and dissolve the chocolate. Reserve
Topping
Mix the melted chocolate and caramel, refrigerate for one hour, pour into a mixer, beat for three minutes, and mix with crushed cake pieces
Assembly
Cut the cake, after it has cooled, into three parts
Line the same mold with aluminum foil, place one part of the cake, moisten with a little ganache, and spread the filling
Repeat with all layers of cake
Cover with aluminum foil and refrigerate for two hours
Turn the cake over onto a plate, remove the foil, and decorate with crushed cake pieces.
