Desserts
ChefRana Jarkas
Biscuit and Caramel Cake
Three-layer biscuit and caramel cake: a chocolate cake base, a biscuit-and-caramel middle layer, and a cocoa-flavored caramel top, finished with melted chocolate. Very delicious.
Biscuit and Caramel Cake — simply delicious
Ingredients
Start here, then move straight into the method.
- A chocolate cake, prepared in advance or store-bought (you can buy a packet chocolate cake mix and bake it at home)
- 2 packets instant caramel custard (krem karamel), prepared with milk
- Half a packet of plain biscuits
- 1 can/box of Qeemar cream (clotted cream)
- 1 packet instant caramel custard prepared with milk + 1 teaspoon cocoa powder or instant coffee (Nescafé) for the top layer
- Melted chocolate for decoration
- For more of Rana's delicious cakes, see Date Molasses Cake
Method
Follow the cooking sequence without leaving the page.
- On the stove, put the crème caramel dissolved in milk and bring it to a slight boil.
- Grind the biscuits well in an electric grinder, then mix them with one can of cream.
- Add them to the crème caramel and mix well.
- Pour the mixture over a ready-made or pre-baked chocolate cake, provided it is low in height.
- Let the cake cool then place it in the refrigerator.
- When the caramel layer has set, prepare a new caramel mixture and add cocoa or instant coffee (Nescafé) and mix well.
- Pour the new mixture over the cake then return the biscuit-and-caramel cake to the fridge until well chilled.
- Decorate with melted chocolate, wait until it sets, then serve.
- Rana Jarkas
- For more delicious cakes from Rana, here is a date-syrup cake
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Date Molasses Cake
