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Thousand Layer Fruity Biscuit Cake (In Spanish)
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For 50 servings
- 7 packs of 180 grams (1260 grams) of biscuits
- ½ kilogram canned pineapples, chopped
- ½ kilogram canned peaches
- ½ kilogram plum jam
- 1 kilogram vegan caramel spread (mix 2 liters soy milk, 2 cups sugar, vanilla extract together and cooked until it becomes camarel)
- 1 kilogram soy cream
Directions:
- Cover the bottom of a square baking pan with plum jam.
- Place one layer of biscuit over the plum jam. Press gently.
- Spread chopped pineapple on it.
- Place another biscuit layer. Press gently, and spread vegan vanilla caramel on it.
- Place another biscuit layer. Press gently, and spread a layer of peach on it.
- Place another biscuit layer. Press gently, and spread vegan vanilla caramel on it.
- Place another biscuit layer. Press gently, and spread one layer of plum jam on it.
- Place another biscuit layer. Press gently, and spread vegan vanilla caramet on it.
- The top layer is biscuit.
- Keep the cake inside the baking pan for a few hours or overnight to allow the biscuits to absorb all the ingredients.
- Top the cake with the soy cream. Put soy cream in a plastic bag, cut off a corner and squeeze to decorate. Put Santa adornment in the cake’s center to complete the “Thousand Layer Fruity Biscuit Cake”
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| File NO: 825, |
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