Cream cracker cake

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By Food24 November 03 2009
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Ingredients (11)

200.00 g cream crackers
100.00 g mixed nuts
125.00 ml butter — room temperature
250.00 ml sugar
3.00 eggs — extra-large, seperated
180.00 ml milk
5.00 ml vanilla — essence
10.00 ml Baking powder
CARAMEL FILLING
380.00 g Nestlé Caramel Treat
250.00 ml cream
30.00 ml instant pudding — caramel
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Method:

Preheat the oven to 180 ºC and butter two 20 cm cake tins or spray with non-stick spray. Process the cream crackers and nuts in a food processor until fine. Cream the butter and sugar together until light and fluffy. Add the egg yolks one by one, beating well after each addition. Stir in the cream cracker and nut mixture, alternating with the milk and vanilla essence. Beat the egg whites until stiff peaks form. Sprinkle baking powder over the batter and fold in with the egg whites. Turn the batter into the prepared cake tins and bake for 30-35 minutes until done or until a testing skewer comes out clean. Allow the cakes to cool completely in the tins before turning out onto wire racks. To make the caramel filling, beat the caramel condensed milk, cream and instant pudding together and chill for a few minutes. Halve each cake layer, spread with the caramel filling and stack the layers on top of each other. Add extra whipped cream to the last bit of filling and spread on top of the cake.
Makes 1 medium-sized cake.



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