How to make
I make my biscuit cake with Dulce de Leche in a round cake tin with a detachable bottom with a diameter of 9.1″ (23 cm).
Cream:
Boil 3 1/2 cups (700 ml) of milk on medium heat. In a separate bowl, dissolve the starch as described, but without the sugar.
Add a can of caramel milk to the cream, which is sweet enough.
When the milk boils, reduce the heat to the lowest setting, pour the dissolved starch and Dulce de Leche. Stir at all times until the caramel cream thickens. It will take you no more than 5 minutes.
The cake layers:
Lightly heat 1 cup of milk.
Dip the biscuits one by one in the warmed milk, then arrange them in the form. At the bottom, put two layers of biscuits.
Then spread them with half of the cream. Sprinkle the crushed walnuts over the cream.
Arrange a new row of soaked biscuits. Add another layer of cream and walnuts.
Place the prepared biscuit cake in the refrigerator and leave it for 1 night.
It takes time for the biscuits to absorb the cream of this Dulce de Leche cake.
