Biscuit and Caramel Cake

Ingredients

• 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
• This biscuit and caramel cake recipe is from a friend and chef on Sho Tabkhin Today:
• Rana Jarkis
• Click on Rana's name to visit her page on our site and view her delicious recipes
• For more of Rana's delicious cakes, see Date Molasses Cake

Method

1. On the stove, put the crème caramel dissolved in milk and bring it to a slight boil.
2. Grind the biscuits well in an electric grinder, then mix them with one can of cream.
3. Add them to the crème caramel and mix well.
4. Pour the mixture over a ready-made or pre-baked chocolate cake, provided it is low in height.
5. Let the cake cool then place it in the refrigerator.
6. When the caramel layer has set, prepare a new caramel mixture and add cocoa or instant coffee (Nescafé) and mix well.
7. Pour the new mixture over the cake then return the biscuit-and-caramel cake to the fridge until well chilled.
8. Decorate with melted chocolate, wait until it sets, then serve.
9. Rana Jarkas
10. For more delicious cakes from Rana, here is a date-syrup cake