Butter Biscuit – Caramel Cream Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 90 biscuit (s), (butter biscuits)
- 1 can condensed milk, (caramel milkmaid, approx. 400g)
For the cream:
- 750 ml milk
- 3 packs pudding powder, vanilla
- 125 g suar
- 1 packet vanilla sugar
- 400 ml whipped cream
- 1 packet gelatin
Also:
- 400 g whipped cream
- 2 packs cream stabilizer
- 1 packet vanilla sugar
- 50 g chocolate, rated
Print Recipe
Pin Recipe Instructions
- Buy a ready-made caramel milkmaid or gently boil a sugar-free can of condensed milk covered with water for about 3 hours. (The longer you cook the can, the firmer the caramel is).
- For the cream, bring 500 ml of milk to the boil. Mix 250 ml milk with sugar, custard powder and vanilla sugar well and pour into the boiling milk, bring to the boil, stirring constantly.
- Stir the softened gelatine into the still hot pudding.
- The mass is very thick, but that`s how it should be, chill and stir every now and then.
- When the pudding is cold, carefully add the whipped cream with vanilla sugar.
- Cake composition:
- 1. Spread 30 shortbread biscuits side by side on a baking tray lined with baking paper
- 2. Milkmaid caramel whipped creamy
- 3. 30 pieces of shortbread
- 4. Custard cream with whipped cream
- 5. 30 pieces of shortbread biscuits
- 6. Cream whipped with whipped cream and vanilla sugar
- 7. grated chocolate
- Chill overnight.
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