Soften the butter, then add in all the ingredients and mix until the cookies dough has developed.
Spread the dough on the dough sheeter to 3mm thick.
Cut the dough into squares using a roller cutter.
Bake at 180°C for 20 - 25 minutes.
Melt the butter in a pot. Lower down the heat, add condensed milk, and stir well.
Add Milo powder and cocoa powder, followed by salt; stir until even and combine.
Off the heat, add the cookies and coat all the cookies evenly with chocolate custard.
Pour it into a square baking tray and press down the mixture to a uniform thickness.
Keep in the chiller.
Heat up the whipping cream (1) to 70°C; pour the hot cream into Belcolade Selection Amber CT and mix well, followed by the melted gelatine mass, and mix well.
While waiting the mixture to cool down to 30°C, whip the whipping cream (2) to a soft peak, then fold into the mixture and mix well.
Cut the cake into slice.
Whip up the Ambiante to a stiff peak; fill the whipped cream into a piping bag with nozzle #104.
Pipe on top of the slice cake.
Deco with Smoobees Caramel Flavoured and desired chocolate deco.
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