'3 soup spoons of butter'
'1 pinch of salt'
'1/2 cup of milk'
'5 soup spoons of wheat flour, sifted'
'3 small eggs'
'Butter for greasing'
'Praline'
'150g of toasted almonds'
'1 cup of confectioner's sugar'
'1/2 cup of water'
'Filling'
'1 tablespoon of cornstarch'
'1 cup of milk'
'150g of medium-dark chocolate, grated'
'4 soup spoons of Nutella cream'
'100ml of fresh heavy cream'
'1 soup spoon of confectioner's sugar'
'Toasted almond flakes and strawberries for decoration'
'Confectioner's sugar to dust'
'3 soup spoons of butter'
'1 pinch of salt'
'1/2 cup of milk'
'5 soup spoons of wheat flour, sifted'
'3 small eggs'
'Butter for greasing'
'Praline'
'150g of toasted almonds'
'1 cup of confectioner's sugar'
'1/2 cup of water'
'Filling'
'1 tablespoon of cornstarch'
'1 cup of milk'
'150g of medium-dark chocolate, grated'
'4 soup spoons of Nutella cream'
'100ml of fresh heavy cream'
'1 soup spoon of confectioner's sugar'
'Toasted almond flakes and strawberries for decoration'
'Confectioner's sugar to dust'
'1
Preheat the oven to 200°C.'
'2
Melt the butter, salt, and milk
'3
Combine the flour and eggs.'
'4
Spread one-third of the dough in a round greased pan.'
'5
Distribute the remaining dough in spoonfuls on a baking sheet.'
'6
Bake both doughs until golden brown.'
'7
Praline: Toast the almonds, spread them on a smooth surface greased with butter.'
'8
In a saucepan, combine the confectioner's sugar and water, heat over low flame.'
'9
Pour the mixture over the almonds and let it cool, then reserve.'
'10
Filling: Combine cornstarch dissolved in milk, cook over low flame, stirring.'
'11
Remove from heat, add grated chocolate, stir until melted.'
'12
Mix with Nutella cream, let it cool, then reserve.'
'13
In a stand mixer, beat heavy cream and confectioner's sugar.'
'14
Spread the mixture over the cake base, secure the carolinas.'
'15
Top with praline, decorate with toasted almond flakes and strawberries.'
