1 can of condensed milk Two tablespoons of heavy cream A pinch of sea salt
150g wheat our 450ml milk 3 whole eggs A pinch of sea salt 150g butter
WHIPPED APPLE CREAM
One apple 200 ml of heavy cream
Pick your favourites
Place the can of condensed milk on its side in a pot and ll with room temperature water - make sure that the water level is at least 2 inches above the can. Set pot over medium heat and allow to come to a simmer. Cook for 3 hours and check regularly to ensure that the water level is intact - add more water when needed. Remove the can from the pot and let cool completely before opening. Now mix your heavy Dulce de leche with two tablespoons of heavy cream and sea salt for a creamy caramel drizzle.
Mix wheat our with milk, eggs, sea salt and whisk until smooth. Now melt 100g of butter in a frying pan and mix it in your pancake batter. Set a frying pan over medium heat and wipe it with some of the excess butter, fry the pancakes and cut out small circles that ts perfectly in your jar.
Now grate the apple and let the excess juices drip of in a clean teatowel, whip the heavy cream and mix in the apple shreds.
Assemble the cake by alternately adding one cut out pancake, a drizzle of caramel and a spoon full of whipped apple cream until you reach your target hight according to your jar. To add the nal touch decorate with your favourite forrest berries.