MILO® Biscuit Cake Batik

Step 01.

3 min

Ingredients on this step:

In a bowl, combine the dark chocolate and whipping cream.

Step 02.

3 min

Ingredients on this step:

Microwave in short intervals, stirring in between until fully melted and smooth. Set aside.

Step 03.

5 min

Ingredients on this step:

In a saucepan over low heat, melt the butter. Add the condensed milk, low fat milk, MILO powder, and egg. Stir continuously until the mixture is thickened and smooth.

Step 04.

5 min

Ingredients on this step:

Add MILO biscuits and mix well until all the biscuits are evenly coated with the chocolate mixture. Pour the mixture into a lined pan and press firmly to compact the cake base.

Step 05.

5 min

Ingredients on this step:

Using a mixer, beat the light cream cheese and icing sugar until smooth and creamy. Spread the mixture evenly over the cake batik layer.

Step 06.

180 min

Ingredients on this step:

Refrigerate for at least 3 hours to set.

Step 07.

3 min

Ingredients on this step:

Once the cake has fully chilled and set, spread chocolate ganache spread on top as the final layer.

Step 08.

5 min

Ingredients on this step:

Cut and serve.