Nutalia Crunchy Cake
Layers of ganache, Nutalia, and crunchy biscuits; pure bliss!
Cook
1 minute (for ganache)
Serves
6-8
Preparation
4 hours (including refrigeration)
Ingredients
550 g of Chocolate Sponge
125 ml of Sugar Syrup
250 gm of Ganache
75 gm of Nutalia with French biscuit
Cake Layering Instructions
Heat Amul cream in the microwave for 1 minute, add chopped chocolate, and stir until fully melted. Refrigerate the ganache for 4 hours to thicken.
Cut the chocolate sponge into 3 equal layers, ensuring even thickness throughout.
Place the first sponge layer on the base and soak it generously with sugar syrup.
Spread a smooth layer of ganache, followed by Nutalia, and sprinkle French biscuit crumbs on top.
Repeat the same process for the next two layers, stacking them with ganache, Nutalia, and biscuit crumbs.
Cover the entire cake with the remaining ganache and garnish as desired.
Set the cake in the refrigerator for 2 hours. Slice and serve chilled.
Nutalia Crunchy Cake
In this Nutalia Crunchy Cake recipe, Micks products bring a delightful balance of flavor and texture. Micks Nutalia Spread adds creamy indulgence, while Micks French Biscuit Crumbs deliver the perfect crunch, making every bite truly irresistible.
