Multi-layer cream cake

Prepare: 40 minutes

Bake: 1 ¼ hours + cooling

Yield: 12 portions

·         1 cup of all-purpose flour

·         1/3 cup of packed brown sugar

·         ¼ of pecan walnuts, chopped

·         6 tablespoons of cold butter, cubed


·         4 packets (8 ounces each) of cream cheese, soft

·         1 cup of sugar

·         1/3 cup of packed brown sugar

·         ¼ cup of all-purpose with 1 teaspoon of all-purpose flour, divided

·         2 tablespoons of mighty fatty milk cream

·         1 ½ teaspoons of vanilla extract

·         4 eggs, slightly broken

·         ½ cup of milk chocolate, melted and cooled

·         ¼ cup of caramel top

·         1/3 cup of pecan walnuts, chopped

Chocolate toppings:

·         ½ cup of milk chocolate chips

·         ¼ cup of mighty fatty milk cream

·         2 tablespoons of chopped walnuts

Topping caramel, optional


Description: Description: Description: Description: Multi-layer cream cake

Multi-layer cream cake

  1. Put a greased 9-inch pan on a thick metal paper (about 18.1 square inches). Put it around the pan carefully.
  2. In a small bowl, combine flour, brown sugar, pecan walnut and add butter. Apply to the bottom of prepared pan. Put the pan on the tray. Bake at 325 degrees in 12-15 minutes or until it is cooked. Cool in a rack.
  3. In a big bowl, whisk cheese cream and sugar until it is blended. Whisk ¼ cup of flour, cream and vanilla. Add eggs; whisk slowly until it gets blended. Spoon out 1 cup of flour into a smaller bowl; stir some melted chocolates. Spread some crumbs.
  4. In another bowl, mix the caramel topping and remaining flour; mix the pecan walnuts. Spoon out onto chocolate mixture. Cover the remaining glutinous flour. Put the flat-bottomed span in a big pan; add 1-inch of hot water into the big pan.
  5. Bake at 325 degrees from 1¼ - 1½ hours or until the middle is well-cooked and the top part becomes opaque. Take the flat-bottomed out of big pan; and the paper too. Cook in a rack for 10 minutes. Loose the sides with a knife; cool for 1 hour then put into the fridge overnight.
  6. With the chocolate toppings, put the chocolate in a small bowl. In a small pan, boil the cream. Spread chocolate and whisk until smooth. Let it cool, stir sometimes.
  7. Take out layers from the flat-bottomed pan. Spread chocolate to the cream cake, add some pecan walnut. Put into the fridge. If you want, add some caramel topping.
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