Caramel Biscuit Mousse Cake / Home Cafe
🍪 Caramel Biscuit Mousse Cake
Recipe for 1 lb Print / 18CM Round Print
🟤 biscuit base layer.
150 grams of finely ground caramel biscuits
70 grams of melted fresh butter
How to do
1. Mix the biscuits together with butter.
2. Press tight.
2 Soak the fridge for at least 20 minutes.
🤍 caramel mousse layer.
. Cream cheese (room temperature) 200 grams
. Whipped cream 200 ml
. 120 grams of caramel sauce.
. 8 grams of gelatin powder.
.Cold water (for Bloom Gelatin) 40 ml
. 1 teaspoon of vanilla smell
How to do
1.Soak the gelatin powder in cold water for 5-10 minutes.
2.Whisk the cream cheese softly. Add the caramel sauce + vanilla.
3. Dissolve the gelatin (microwave 10-15 seconds) and put it in. Stir well.
4. Whisk whipped cream when fluffy. Bring it gently mixed.
Pour it on a biscuit base.
5. Refrigerate for at least 4-6 hours or overnight
✨ Topping (choose to wear)
Caramel sauce topped.
Crushed Caramel Biscuits / Whole Pad Biscuits
🍪🤍 Caramel Biscuit Mousse Cake
Sweet, soft, homemade style
Don't bake. It's easy. Buffy survives.