A traditional refrigerator cake made without an oven, in which biscuits lightly soaked in milk are layered with caramel cream. With its quick preparation and sweet caramel aroma, it is a classic among practical homemade desserts.
Melt and caramelize the sugar over low heat, stirring constantly, add the butter and milk and cook until smooth, then let cool.
Fold the whipped cream into the cooled caramel.
Quickly dip the biscuits in milk and arrange them in a single layer on the base of the pan.
Spread a layer of the caramel cream on top, continuing to alternate layers of biscuits and cream.
Important: rest the cake in the fridge for at least four hours, preferably overnight.
Important: Dip the biscuits in milk quickly without leaving them too long — biscuits left too long can fall apart and ruin the shape of the cake. Allergens: contains gluten (biscuit), milk (milk, cream, butter).
If you melt the sugar over low heat, stirring constantly, while preparing the caramel cream, you get a smooth caramel without the risk of burning.
Admin DadaGastro · verified in test kitchenSarımsağı çıkardım, yine de lezzetli oldu.
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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