Directions
- 1Crush 200 to 300 grams of plain tea biscuits until sandy.
- 2Add 120 grams of melted butter (about half a cup) and mix well.
- 3If the mixture feels crumbly, add 1 tablespoon of water until it holds its shape when pressed.
- 4Press the biscuit base firmly into a 22 to 24 centimetres pan lined with parchment paper.
- 5Place the pan in the fridge.
- 6In a pot, add 1 litre of milk, 4 tablespoons of milk powder, and 2 packets of cream caramel.
- 7Mix everything while cold.
- 8Cook on medium heat until the mixture becomes hot and reaches a full boil.
- 9Transfer the mixture to a blender.
- 10Add 100 grams of biscuits and 200 milliliters of cream to the blender.
- 11Blend until smooth and creamy.
- 12Pour the cream mixture over the chilled biscuit base and refrigerate for 1 to 2 hours until set.
- 13Remove the cake from the pan.
- 14Cover half the cake with parchment paper.
- 15Dust the other half with cocoa powder.
- 16Drizzle the remaining half with caramel sauce.
Ingredients
- 200 grams plain tea biscuits
- 120 grams melted butter
- 1 tablespoon water
- 1 litre milk
- 4 tablespoons milk powder
- 2 packets cream caramel
- 100 grams biscuits
- 200 milliliters cream
- cocoa powder
- caramel sauce
Equipment
panparchment paperpotblender
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