4-6 Portion 5-10 Minute
- 2 packets Ülker Dankek Baton Mosaic Cake
- 200 ml cream
- 80 g Ülker White Chocolate Flakes
- 80 g Ülker Dark Chocolate Flakes
- 2 table spoons nutmeg (optional)
- 3 table spoon crushed walnuts or hazelnuts (optional)
- 80 g Ülker White Chocolate Flakes (melted)
Crumble Ülker Dankek Baton Mosaic cakes in your hand and place in a bowl. Heat cream in a saucepan. Add Ülker White and Dark Chocolate Flakes; stir until melted.
Pour melted chocolate over crumbled cakes. Add nutmeg and crushed hazelnuts (or walnuts) and mix everything together with spatula. Spread the mix on a sheet of cling wrap. Roll the sheet up into a log – don’t forget to tie both ends up. Place cake log in freezer for 3 to 4 hours. Once ready, remove the cake from the freezer.
Unwrap and cut into slices at whatever thickness you desire. Dip cake slices into bain-marie style melted Ülker White Chocolate Flakes and lay out on a serving plate. Feel free to garnish as you wish. You can also serve it as is. Set aside until chocolate has set.
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