MICHAŁEK CAKE ON TEA

INGREDIENTS FOR CHOCOLATE CREAM:

700 ml milk
1/2 cup sugar
2 x 40 g vanilla pudding, powder
2 yolks
300 g butter, room temperature
3 tablespoons of cocoa
200 g of Michałów candies
INGREDIENTS FOR CREAM LAYER:

600 ml 30% cream
5 tablespoons of powdered milk (optional)
4 tablespoons powdered sugar
3 teaspoons of gelatin or cream-fix
1/3 cup water
ADDITIONALLY:

2 containers of biscuits, cocoa
1 small jar of plum or currant jam
approx. 80 g of Michałów candies to empty
* 1 cup of 250 ml.

Form with dimensions 25 × 35 cm lined with baking paper. We line the bottom with biscuits and grease with jam.
We heat 500 ml of milk together with sugar. We dissolve sifted pudding powder and yolks in the remaining milk. All the time stirring pour the milk mixture and heat until the pudding is thick. We wrap the top with foil and leave to cool.
Mix the soft butter for a while, then add sifted cocoa and pudding after a spoon. Cut the candies into small pieces and add them to the cream. We put cream on biscuits and cover with another layer of cookies.
Pour gelatin with cold water and leave to swell. Then heat for a while e.g. in the microwave, mix and leave to cool.
Mix the cream to a thick mass, then add powdered milk and sifted powdered sugar. Finally, pour a small amount of gelatin into the mixture, mixing all the time. We lay out on biscuits and sprinkle with grated candies on a large grater. We put in the fridge for a few hours or all night.