Desserts
ChefRina Abdullah
Sunflower-Style Caramel Mini Cakes
Caramel mini cakes... an inventive recipe with caramel and Oreo. It combines the look of a sunflower with the layered idea of cheesecake in small cupcake molds, resulting in delicious little cakes with four layers.
Caramel mini cakes.. very special little pieces that look like a sunflower or something similar.. delicious layers of biscuit, milk, Oreo, then caramel..
Ingredients
Start here, then move straight into the method.
- First layer
- 1 packet plain biscuits
- 1/3 cup soft butter, at room temperature
- Second layer
- 2 cups powdered milk
- 1/2 cup sugar
- 1 cup yogurt
- Third layer
- Oreo biscuits, filling removed
- Fourth layer
- Caramel
- Water
Method
Follow the cooking sequence without leaving the page.
- Line small cupcake molds with baking paper liners.
- Prepare the first layer: crush the biscuits into very small pieces and mix them thoroughly with the butter.
- Put a little of the mixture into the bottom of each cupcake mold and press with your hand so the biscuit compacts and forms a suitable base layer for the dessert.
- Prepare the second layer: mix the milk, sugar and yogurt until you have a uniform mixture, then pour a little over the biscuit layer in the small molds.
- Place the molds in the oven for just 5 to 10 minutes until the surface of the second layer sets.Timers: 10 min
- Remove the filling from the Oreo cookies and place one Oreo on top of the second layer after taking the molds out of the oven.
- Prepare the fourth layer: mix the caramel and water and put them in a pot over the heat; continue stirring until the mixture thickens.
- Pour the caramel over the Oreo.
- Leave the desserts to cool, then refrigerate for no less than two hours before serving.
- Note: the caramel should be milk-free to preserve its yellow color.
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Royal Soil Dessert
