4 eggs
1 cup of whole milk
1 cup of hot milk
2 cups of all-purpose flour
1 tablespoon of active dry yeast
Filling
1 can of sweetened condensed milk
2 egg yolks
500 ml of milk
2 tablespoons of cornstarch
1/2 cup of heavy cream
Glaze
1 cup of whole milk
3 tablespoons of melted chocolate
Topping
300 g of melted white chocolate
1 cup of pasty caramel sauce
12 Dream Waltz Truffles, chopped
6 Dream Waltz Truffles, chopped for decoration
4 eggs
1 cup of whole milk
1 cup of hot milk
2 cups of all-purpose flour
1 tablespoon of active dry yeast
Filling
1 can of sweetened condensed milk
2 egg yolks
500 ml of milk
2 tablespoons of cornstarch
1/2 cup of heavy cream
Glaze
1 cup of whole milk
3 tablespoons of melted chocolate
Topping
300 g of melted white chocolate
1 cup of pasty caramel sauce
12 Dream Waltz Truffles, chopped
6 Dream Waltz Truffles, chopped for decoration
Separate the egg yolks from the whites
Beat the whites until stiff peaks form, then add the yolks and milk, beating until smooth
Add the hot milk and beat until the mixture is creamy
Remove from the mixer bowl and add the flour, yeast, and mix, shape into a 23 cm diameter cake pan, and bake for 25 minutes
Filling
Combine sweetened condensed milk, egg yolks, milk, and cornstarch in a saucepan over low heat, stirring constantly
Remove from heat, add heavy cream, stir well, and let cool
Glaze
Heat the milk to dissolve the chocolate
Topping
Combine melted white chocolate and pasty caramel sauce in a bowl, refrigerate for one hour
Add the chopped truffles to the mixer bowl, beat for three minutes, and combine with the chocolate mixture
Assembly
1
Cut the cake into three parts after it cools, then cover each part with paper aluminum foil
2
Place a portion of the cake in the same pan, moisten with some glaze, and spread the filling on top
Repeat with all layers of cake
