Ingredients
Cream cheese
250g
Sugar
40g
Caramel sauce
20g
Eggs
2
Cream
170g
Corn starch
8g
Coffee liquid
15g
Caramel biscuit crumbs
20g
Coffee cream for topping:
Cream
180g
Sugar
18g
Coffee liquid
15g
Caramel Coffee Basque Cake
- Softened cream cheese at room temperature, stir until smooth
- Add sugar and mix well
- Add caramel sauce and mix well
- Add eggs gradually, mixing well each time before adding the next
- Pour in whipped cream and coffee and mix well.
- Sift in corn starch and stir until there is no dry powder
- Pour in caramel cookie crumbs mixture
- Pour into a 6-inch mold, bake at 220 degrees for about 30 minutes, cool out of the oven and refrigerate for 4 hours
- Coffee cream ingredients mixed and whipped
- Apply the cream on the surface and then decorate with butter flowers.
