Caramel Biscuit Cake.
Caramel biscuit cake - Jelena Nikolić - Recipes and Cookbook online
Caramel Biscuit Cake.
- 800 ml milk
- 8 spoons of sugar
- 2 bags of caramel-flavored pudding
- 2 tablespoons of density
- 125 g butter (or margarine)
- 200 g biscuits (petit or plasma)
and more:
- 100 g of chocolate slag cream
- 200 ml milk
- Mix the pudding and the mixture, then pour in 200 ml of milk and mix well, so that there are no lumps. Put sugar in 600 ml of milk and heat (but do not boil). Pour in the pudding and stock and knead at a moderate temperature until it thickens.
- Remove from heat, add butter/margarine and stir to melt and combine.
- Add the broken biscuits and stir.
- Transfer to a baking tray (24 or 26 cm). Place in the refrigerator to cool and harden.
- Remove the hoop.
- Whip the whipped cream with milk and coat the cake.
- Put it back in the refrigerator to cool down and harden, then you can cut the cake and serve it.
- Enjoy the taste!
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