Delicious Caramel Biscuit Cake Recipe

Start by caramelizing the sweetened condensed milk over low heat or in the oven until it reaches a caramel color. Combine about 200 grams (7 oz) of milk and 50 grams (1.76 oz) of brown sugar with the condensed milk. Stir continuously until you achieve the desired color, aiming for a final weight of 370 grams (13 oz).

Next, whisk the eggs until they become a fluffy, pale mixture. Gradually incorporate the cooled condensed milk while continuing to whisk.

Now, add the dry ingredients followed by the melted butter that has cooled to around 45° Celsius (113° Fahrenheit). Spread the mixture evenly on a baking sheet covered with parchment paper and bake at 160° Celsius (320° Fahrenheit) until golden brown. This should take about 25 minutes, but keep an eye on it as baking times can vary.

Combine the coffee beans with the milk in a pot and heat until it reaches boiling point. Cover with plastic wrap and let it steep for about 1 hour. After steeping, strain the mixture and replenish any lost moisture.

In a separate bowl, mix the egg yolks with cornstarch, then temper this mixture with the hot coffee milk. Cook until it thickens.

Remove from heat and add the boiled sweetened condensed milk and butter, blending with an immersion blender until smooth.

Finally, stir in the coffee liqueur and blend again. Cover the cream with plastic wrap and let it stabilize for a couple of hours before assembling the cake.