Ingredients
- Vanilla sponge cake1 cake
Butter15 grams
Sugar0.3 cup
Cream0.5 can
Dream Whip2 packets- Cold liquid milk0.3 cup
- Cream0.5 can
Kiri Cheese4 pieces- Oreo cookies8 pieces
- Sugar1 tablespoon
Lemon Juice1 tablespoon
Steps
- 1
For the first layer, crumble the cake by hand or using a food processor and set aside.
5 minRequired Tools:🍳Food Processor - 2
In a casserole or frying pan, place the butter with the sugar and leave them over medium to low heat until the sugar dissolves and darkens in color.
5 minRequired Tools:
Casserole
Frying Pan - 3
Remove the butter and sugar mixture from the heat and add the cream while stirring continuously and quickly to avoid clumping, then return to the heat for a boil or two, forming a toffee sauce.
5 min - 4
Pour the sauce over the crumbled cake mixture and stir with a spoon until they are mixed together, then knead a little until the cake is coated with toffee.
5 minRequired Tools:
Spoon - 5
Take a springform pan (you can use individual molds with a removable base lined with parchment paper).
5 min - 6
Spread the cake and toffee mixture in the pan to form the first layer and place it in the refrigerator.
5 min - 7
For the second layer, whip the powdered cream with the milk until it is fluffy, then add the cream, Kiri cheese (I prefer to mash the Kiri with a fork before adding), lemon juice, and sugar.
5 minRequired Tools:🍳Whisk - 8
(Taste the mixture and add sugar if needed). Whip well until combined, then add the crushed Oreo and stir with a spoon.
5 minRequired Tools:Spoon - 9
Pour the second layer mixture over the first layer and smooth it out, then decorate as desired and place in the refrigerator for at least seven hours before serving.
5 min
Nutrition Facts
Butterper 100gSugarper 100gCreamper 100gDream Whipper 100gCreamper 100gKiri Cheeseper 100gSugarper 100gLemon Juiceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.