Biscuit Cake with Decedent Salted Caramel

Ingredients

• 2 packets of soy cream for cakes (400ml)
• 1 can of condensed coconut milk (200g)
• 3 packets of digestive vegan biscuits
• Freshly brewed coffee, as needed
• Salted caramel, as much as you want

Instructions

1. With the cream already very fresh (they must be in the fridge for at least 8 hours) beat with the mixer on medium speed for 5 minutes.
2. Add the condensed milk to the mixture and beat vigorously until you have a consistent cream. Reserve in the fridge for 10 minutes. This step is very important for the cream to be even more consistent, if you can leave it in the cold until it's time to assemble the cake.
3. Start by processing 5 cookies in the food processor until you have a light biscuit flour. Reserve.
4. Use a pan with a false bottom to make it easier to remove the cake when it's ready. I used a large pan (I used a 20cm pan to make the photo more beautiful, with the rest of the ingredients I made another cake, so this recipe makes two cakes if you use a smaller pan).
5. Start by putting on a layer of cream. Then dip each biscuit in the coffee (it is important that it is a quality coffee and preferably from a coffee maker), if you don't have a coffee maker, mix the espresso coffee with a little water).
6. Make a layer of biscuit soaked in coffee and then a layer of cream. Repeat this process until you run out of ingredients. The final layer must be with the cream, on top put the crushed biscuit. Take it to the fridge for at least 8 hours (the best is to stay overnight in the fridge to get a lot of structure).
7. When it is very firm, serve with the salted caramel and delight yourself with this wonderful recipe!

Recipe and image by Ana Sofia Rosado from Spicy Veg blog. For more delicious and sweet recipes like this, access the E-book 100% Vegetable Recipes with a 20% discount only at Veond.

E-book 100% Vegetable Desserts by Ana Rosado here!