MILLIONARAIRE'S SHORTBREAD!!

Millionaire's shortbread

Again something for czokoholików and toffiholików :). Caramel Shortbread also called millionaires' shortbread is a traditional Scottish cake. Probably the common name comes from the rich (as in shortbread)taste . Cake has three delicious layers: a buttery shortbread, a fine, silky mass of toffee (caramel) and chocolate. Thus it can also taste like cake and candy bar. Toffee mass can be prepared in several ways. The two are very simple. Just cook, covered tin of sweetened condensed milk for about 2 - 3 hours. It should be all the time immersed in water (or can explode!). Faster and more convenient to buy the finished weight (product known as 'dulce de leche' - although the name may differ depending on the country). The upper layer of dough with butter chocolate. Make sure that you use good quality chocolate. The choice should be guided by its luster - a sign that had been prepared at the appropriate temperature for an appropriate time. In addition, should break with its characteristic "snap".

The cake is sweet, you have to like very sweet cake :). Top-prepared one day prior to, or at least some good hours. Ideal also cut (as opposed to banoffi). The recipe comes from the book "120 cakes" and slightly modified it (after reading this cake recipes on the Internet). I recommend you to try!

Ingredients for the fragile bottom:

• 175 g of wheat flour
• 125 g butter, diced
• 50 g of crushed brown sugar (you can use granulated sugar)

Grease or baking parchment paper badge with dimensions of 19 x 29 cm. Sift the flour into a bowl and stir in the sugar. Add the butter and knead. Put into prepared pan and prick with a fork. Bake at 190 ° C for 20 minutes, until golden brown.

Implementation of mass toffee two ways:

1) You can use the ready-made toffee masses in the can (dulce de leche) - I just did

2) cook for 2 - 3 hours a can of sweetened condensed milk covered

The weight of the can put the baked bottom (if solidified mass too - you can briefly warmed in the microwave).

Ingredients for the chocolate mass:

• 170 g milk chocolate (I added a 30% bitter)
• 3 - 4 tablespoons butter

Chocolate dissolved in water, gradually adding the butter. Icing should have a density such that it can be easily poured from the saucepan to the weight of caramel. If it is too thick, add butter, but careful not to overdo it. In this way the coating after cooling in the refrigerator will be smooth.

After pouring the last wastwy cake put in the fridge for a few hours.