Ingrédients
- Vanilla sponge cake1 cake
Beurre15 grams
Sucre0.3 cup
Crème0.5 can
Crème Dream2 packets- Cold liquid milk0.3 cup
- Crème0.5 can
Fromage Kiri4 pieces- Oreo cookies8 pieces
- Sucre1 tablespoon
Jus de citron1 tablespoon
Mesures
- 1
For the first layer, crumble the cake by hand or using a food processor and set aside.
5 minutesMatériel requis:🍳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 minutesMatériel requis:
Cocotte
Poêle à frire - 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 minutes - 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 minutesMatériel requis:
Cuillère - 5
Take a springform pan (you can use individual molds with a removable base lined with parchment paper).
5 minutes - 6
Spread the cake and toffee mixture in the pan to form the first layer and place it in the refrigerator.
5 minutes - 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 minutesMatériel requis:🍳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 minutesMatériel requis:Cuillère - 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 minutes
Faits nutritionnels
Beurrepour 100gSucrepour 100gCrèmepour 100gCrème Dreampour 100gCrèmepour 100gFromage Kiripour 100gSucrepour 100gJus de citronpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.