STRAWBERRY BATIK CAKE 🍓

 ~ batik cake ~

•  1/3 cup of butter
•  1/4 cup condensed milk 
• 80ml full cream milk 
• 1 egg (optional) 
• 200 grams of strawberry compound 
• 250 grams of broken Marie biscuits 

double boil full cream milk with strawberry compound first. melt the butter. put condensed milk. add the chocolate that has been double boiled earlier. 

stir well. turn off the flame. add an egg, mix well then turn the heat back on. stir again for a minute. turn off the heat and add Marie biscuits. mix until all the cookies are coated. put in a 6x6 inch pan. compress and refrigerate in a chest. 

~ cream cheese ~ 

• 100 grams of cream cheese 
• 2 tablespoons of condensed milk 
• 1/2 cup non-dairy whipping cream 

mix cream cheese with condensed milk until combined. add non-dairy whipping cream, mix until thick. put it on top of the batik cake. cool back in the box. 

~strawberry topping~ 

• 200 grams of strawberry compound 
• 100ml dairy whipping cream 
• 1 tablespoon of butter 

double boil all these ingredients. wait for it to cool a little before pouring on the creamcheese.

 **if you don't want to make the ganache layer thick, you can divide this measure into 2 refrigerate overnight or at least 8 hours before cutting.