Open House (Part 2) – Multi-layer cream cake

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

Fillings:

·        
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

 

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.