Pairs well with Quick Cold Cake Dessert
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Quick Cold Cake Dessert
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A simple, creamy, and melt-in-the-mouth cold cake dessert ready in just 10 minutes, made with caramel, ready-made cake or crushed biscuits, and a sweet mandarin caramel cream.
00:10:00 total
Serves 6
easy
Dessert Various
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🧂
🍋
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🌶️
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👅
Ingredients
- sugar - 150 grams (for caramel, about 150 grams (1 cup minus 1/4 cup))
- water - 50 ml (for caramel, about 50 ml (1/4 cup))
- ready-made chocolate or vanilla cake - watch the video to see (cut into pieces or alternatively crushed biscuits of any flavor)
- milk - 4 cups (for caramel cream, about 4 cups)
- sweet mandarin caramel cream packets - 3 packets (3 packets, no eggs needed, includes caramel sauce)
- powdered milk - 3 tablespoons (3 tablespoons)
- cream - 1 carton (1 carton, optional for sweetness)
- oil - watch the video to see (for brushing the cake pan)
Instructions
- Prepare the caramel base: Brush a cake pan with oil. In a wide pan, combine sugar and water and heat on low without stirring until the mixture caramelizes and turns golden brown. Immediately turn off the heat and pour the caramel into the prepared cake pan.
- Arrange the cake pieces: Cut the ready-made chocolate or vanilla cake into pieces or use crushed biscuits instead. Arrange the pieces randomly in the caramel-coated pan.
- Make the mandarin caramel cream: In a saucepan, add milk, sweet mandarin caramel cream packets, powdered milk, and optional cream. Stir constantly and bring to a boil immediately.
- Combine cream with cake: Pour the hot caramel cream mixture over the cake pieces in the pan. Do not press the cake down; let it float on top.
- Chill and serve: Let the dessert cool at room temperature, then refrigerate for at least 6 hours to set. Once set, smooth the sides with your hands and invert onto a plate. Serve cold.
