Caramel cheese cake | caramel cream cake with Japanese ice cream taste скачать в хорошем качестве

Caramel cheese cake | caramel cream cake with Japanese ice cream taste

🍰 Crushed Nutella biscuits Crushed Nutella biscuits 170g Lotus Biscoff Spread 90g 🍰 Double Light Cheesecake Roll 65g cream cheese, 65g milk 40g vegetable oil, 70g cake flour 5 eggs, 50g caster sugar 3g lemon juice 🍰 cream filling 400g thickened cream (whipping cream) Lotus Biscoff spread 90g 🍰Decoration: 5-9 biscuits, 5-9 blueberries, 5-9 rosemary I made 5 boxed cakes because I didn't want to waste the boxes 😄. So, I put 2 slices of cake in each of 4 boxes, and the remaining box had one slice of cake. You can make 9 boxed cakes; you can increase the amount of crushed cookies slightly, and if you make 5 of them, there will be some whipped cream left over. With 9 cakes, you'll use them up perfectly: one slice of cake, one layer of caramel cream, one layer of crushed biscuits, and finally, caramel cream on top. If you make 5 cake boxes, you'll need 300 grams of whipped cream and 70g Lotus Biscoff spread 🌿Preheat the oven to 150C/300F, preferably 10-15 minutes in advance. Bake for 30 minutes. Please note that the specific time and temperature may vary depending on your oven since each oven is different. Adjust the time and temperature accordingly. In my home, I have a convection oven.