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A quick cake with biscuits and caramel

A quick cake with biscuits, caramel, whipped cream and strawberries! This cake is super easy to make and requires only a few ingredients. I was inspired by Jenny, a really good cookie blogger from Sweden. When I made this cake for my family, there was no doubt that the recipe had to be shared on the blog! The cake can also be served individually in little glasses. I use dulce de leche in this recipe and in this post, you can read about the difference between condensed milk and dulce de leche.

I have had the craziest week—in a good way—and I look forward to telling you what I’ve been up to! But for now I’m going to go out into the garden and enjoy the wonderful spring weather.

 

A quick cake with biscuits and caramel

Ingredients

Quick cake with biscuits, caramel, whipped cream and strawberries (approx. 8-10 people):

Biscuit base:

350 g Digestive biscuits

150 g butter, melted

Caramel:

1 can of dulce de leche (397 g)

Extras:

300 ml cream, whipped

1 packet of 3 x Daim of 84 g, roughly chopped

200 g fresh strawberries, quartered

Approach

Biscuit base:

Process the biscuits in a food processor so they some are finely crushed and others are coarsely chopped. Melt the butter and mix it well with the biscuits to an even mixture. Pour the biscuit mixture into a dish and press the mixture down firmly into the dish with the back of a spoon. Set it to cool in the fridge.

Caramel:

Stir the dulce de leche well in a bowl so there are no lumps. Then spread it out on the cooled biscuit base and place the cake back in the fridge.

Decorate the cooled cake with whipped cream, Daim and strawberries. Refrigerate until you’re ready to eat it or enjoy the cake immediately. Enjoy!

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