No-Bake French Chamois Cake

120 mins
Serves 1
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Directions

  1. 1Crush 200 to 300 grams of plain tea biscuits until sandy.
  2. 2Crush 200 to 300 grams of plain tea biscuits until sandy.
  3. 3Crush 200 to 300 grams of plain tea biscuits until sandy.
  4. 4Add 120 grams of melted butter (about half a cup) and mix well.
  5. 5Add 120 grams of melted butter (about half a cup) and mix well.
  6. 6Add 120 grams of melted butter (about half a cup) and mix well.
  7. 7If the mixture feels crumbly, add 1 tablespoon of water until it holds its shape when pressed.
  8. 8If the mixture feels crumbly, add 1 tablespoon of water until it holds its shape when pressed.
  9. 9If the mixture feels crumbly, add 1 tablespoon of water until it holds its shape when pressed.
  10. 10Press the biscuit base firmly into a 22 to 24 centimetres pan lined with parchment paper.
  11. 11Press the biscuit base firmly into a 22 to 24 centimetres pan lined with parchment paper.
  12. 12Press the biscuit base firmly into a 22 to 24 centimetres pan lined with parchment paper.
  13. 13Place the pan in the fridge.
  14. 14Place the pan in the fridge.
  15. 15Place the pan in the fridge.
  16. 16In a pot, add 1 litre of milk, 4 tablespoons of milk powder, and 2 packets of cream caramel.
  17. 17In a pot, add 1 litre of milk, 4 tablespoons of milk powder, and 2 packets of cream caramel.
  18. 18In a pot, add 1 litre of milk, 4 tablespoons of milk powder, and 2 packets of cream caramel.
  19. 19Mix everything while cold.
  20. 20Mix everything while cold.
  21. 21Mix everything while cold.
  22. 22Cook on medium heat until the mixture becomes hot and reaches a full boil.
  23. 23Cook on medium heat until the mixture becomes hot and reaches a full boil.
  24. 24Cook on medium heat until the mixture becomes hot and reaches a full boil.
  25. 25Transfer the mixture to a blender.
  26. 26Transfer the mixture to a blender.
  27. 27Transfer the mixture to a blender.
  28. 28Add 100 grams of biscuits and 200 milliliters of cream to the blender.
  29. 29Add 100 grams of biscuits and 200 milliliters of cream to the blender.
  30. 30Add 100 grams of biscuits and 200 milliliters of cream to the blender.
  31. 31Blend until smooth and creamy.
  32. 32Blend until smooth and creamy.
  33. 33Blend until smooth and creamy.
  34. 34Pour the cream mixture over the chilled biscuit base and refrigerate for 1 to 2 hours until set.
  35. 35Pour the cream mixture over the chilled biscuit base and refrigerate for 1 to 2 hours until set.
  36. 36Pour the cream mixture over the chilled biscuit base and refrigerate for 1 to 2 hours until set.
  37. 37Remove the cake from the pan.
  38. 38Remove the cake from the pan.
  39. 39Remove the cake from the pan.
  40. 40Cover half the cake with parchment paper.
  41. 41Cover half the cake with parchment paper.
  42. 42Cover half the cake with parchment paper.
  43. 43Dust the other half with cocoa powder.
  44. 44Dust the other half with cocoa powder.
  45. 45Dust the other half with cocoa powder.
  46. 46Drizzle the remaining half with caramel sauce.
  47. 47Drizzle the remaining half with caramel sauce.
  48. 48Drizzle the remaining half with caramel sauce.

Ingredients

  • 200 grams plain tea biscuits
  • 200 grams plain tea biscuits
  • 200 grams plain tea biscuits
  • 120 grams melted butter
  • 120 grams melted butter
  • 120 grams melted butter
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 litre milk
  • 1 litre milk
  • 1 litre milk
  • 4 tablespoons milk powder
  • 4 tablespoons milk powder
  • 4 tablespoons milk powder
  • 2 packets cream caramel
  • 2 packets cream caramel
  • 2 packets cream caramel
  • 100 grams biscuits
  • 100 grams biscuits
  • 100 grams biscuits
  • 200 milliliters cream
  • 200 milliliters cream
  • 200 milliliters cream
  • cocoa powder
  • cocoa powder
  • cocoa powder
  • caramel sauce
  • caramel sauce
  • caramel sauce

Equipment

panparchment paperpotblender