Cream Caramel Biscuit Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 8 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g biscuit (s) (Lotus biscuits)
- 500 ml whipped cream
- 1 pack cream stabilizer
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Line the bottom of a baking pan with lotus biscuits.
- Whip the cream with the cream stiffener and vanilla sugar until stiff and spread over the biscuits.
- Create another layer of biscuits, cream layer, biscuit layer, cream layer and finally sprinkle these with crumbled biscuits. (Use a rolling pin to crumble the biscuits either in a blender or in a plastic bag.)
- Cover and chill, ideally leave to rest overnight.
- This cream biscuit cake is similar to the traditional Russian honey cake, but it is much easier and faster to prepare because it is not baked. You can buy lotus biscuits in every supermarket.
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