A classic no-bake refrigerator cake made by briefly dipping cookies in milk and stacking them in layers with caramel cream. Quick to assemble, with a sweet caramel flavor, it is a practical homemade dessert.
Melt and caramelize the sugar over low heat, stirring constantly. Add the butter and milk, cook until smooth, then let it cool.
Fold the whipped cream into the cooled caramel.
Quickly dip the cookies in milk and arrange them in a single layer on the bottom of the pan.
Spread a layer of caramel cream over the cookies. Continue layering the cookies and cream in turn.
Important: Chill the cake in the refrigerator for at least 4 hours, preferably overnight.
Important: Dip the cookies in milk quickly and remove them right away. If left too long, they may fall apart and ruin the cake’s shape. Allergens: contains gluten (cookies) and milk and dairy products (milk, cream, and butter).
Krema yerine yoğurt kullandım, daha hafif bir sonuç aldım.
İlk seferde dağıldı, ikinci denemede daha iyi tutundu. Ölçüleri göz kararı yaptım, biraz tuzlu oldu. Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım.
Bu bende de bazen oluyor, malzemelerin oda sıcaklığında olması yardımcı oluyor.
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