“CARAMEL” CAKE

“CARAMEL” CAKE | Bakery products

Any biscuit

Cream (33%) – 500 ml
Condensed milk (boiled) – 300 g
Gelatin – 10 g
Vanillin – 1.5 g

For the base of the cake to make your favorite sponge cake.

My favorite recipe is BISCKWIT or BISKVIT without eggs.
Cut in half and soak in syrup.
In the cream add condensed milk, cook over low heat until complete dissolution of the condensed milk.
At this time, soak the gelatin according to the instructions on the package.
Bring the swollen gelatin to a boil, do not boil!
Add to cooked cream. Let the cream cool.
Beat with a mixer for about 5 minutes until fluffy foam.
One half of the biscuit to put on the bottom of the form, pour the filling and cover with the second half – it’s simple)))
Put in the cold until full freezing.
Whip with whipped cream or cream, I make pink banal beetroot juice, but it’s beautiful)))

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