The first step is to prepare caramel. Pour approx. 50 ml water into the pot on gas. Next add 200 g sugar. Gently mix the ingredients. You can stir only at this stage. Leave sugar on gas until its colour changes to amber. Then add 60 g cubed butter (room temperature) and mix thoroughly. After mixing the ingredients add cream and salt. Mix thoroughly until the ingredients combine. Leave caramel to cool down.
Put the crushed oatmeal cookies into the blender bowl. Thoroughly blend it into loose powder. Then add the melted butter and mix until the ingredients combine.
Cover the bottom of the springform pan with baking paper, pour the cookie mix. Thoroughly spread it over the bottom. Leave to cool for 15 minutes.
In the meantime, prepare the chocolate mix. Add the following into the pot: milk, residual sugar and egg yolks. Turn on the gas under the pot and use a cane to stir continuously. Add warm chocolate to the combined ingredients. Continue stirring the mix until it becomes dense. Leave the prepared mix to cool down.
Pour the cooled mix into the springform pan containing the bottom cookie layer. Next spread cling film over the bottom and set aside to cool down completely.
Remove the cooled cake out of the fridge, then spread strawberries cut in half over the top. Pour whipped cream with vanilla onto strawberries. Level the surface with a knife. Put the cake in the fridge.
Roast hazelnut nuts on a hot pan (I use the Polish brand Valdinox). Then remove the crust and chop them with a knife or blender.
Spread the roasted hazelnuts over the top of the cake, then place Tago Maltballs. Pour plenty of salty caramel.
Enjoy!
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