John Myers
Ingredients for 1 servings:
- 90 butter biscuits
- 1 can condensed milk, sweetened, already caramelized, e.g. Caramel Milkmaid, approx. 400g
- 750 ml milk
- 3 packs of vanilla pudding powder
- 125 g sugar
- 1 pack of gelatin powder
- 5 packs of vanilla sugar
- 800 g whipped cream
- 2 packs of cream stiffener
- 50 g chocolate, grated
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 35 minutes
3Bit cake, no baking
Buy ready-made caramel milk or cover a 400g can of sweetened condensed milk in a saucepan with water and simmer gently for about 3 hours. The longer you boil the can, the firmer the caramel will be. For the cream, soften the gelatine according to the package instructions. Boil 500ml of milk. Mix 250ml of milk with the sugar, pudding powder, and 1 sachet of vanilla sugar well and pour into the boiling milk, bringing to a boil while stirring constantly. Stir the softened gelatine into the still-hot pudding. The mixture will be very thick, but that’s how it should be; chill and stir occasionally. When the pudding is cold, carefully fold in the cream whipped with 2 sachets of vanilla sugar. Whip 400g of whipping cream with 2 sachets of vanilla sugar and cream stabilizer until stiff peaks form. Whip the cold caramel cream from the can until creamy. Assemble the cake on a deep baking sheet lined with baking paper or a baking tray with a baking frame as follows: Arrange 30 butter cookies side by side on the baking sheet. Spread the caramel cream on top. Place another 30 butter cookies side by side on top. Spread the custard cream on top. Place the remaining 30 butter cookies on top, spread the whipped cream on top, and sprinkle with grated chocolate. Refrigerate overnight.
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