Cream cracker cake

Recipe from: 2/22/2001 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 200
    g
    cream crackers
  • 100
    g
    mixed nuts
  • 125
    ml
    butter, at room temperature
  • 250
    ml
    sugar
  • 3
    extra-large eggs, separated
  • 180
    ml
    milk
  • 5
    ml
    vanilla essence
  • 10
    ml
    baking powder
  • CARAMEL FILLING
  • 380
    g
    Nestlé Caramel Treat
  • 250
    ml
    cream
  • 30
    ml
    caramel instant pudding powder
 

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.
 

Read more on: bake
 

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