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Curd
With Carmencita curd you’ll get a delicious, easy-to-prepare caramel cake. You’ll love it!
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Low
200 g of cookies
100 ml of milk
400 ml of liquid cream to mount 35% MG
150 g butter
1 envelope of Carmencita curd
250 g of milk caramel spread
1. Crush the biscuits and mix them with melted butter. Place the mixture at the bottom of a spring form mould.
2. Press the mixture down and smooth it with the help of a tablespoon to form the base of the cake.
3. Dissolve the sachet of curd in the milk and set aside.
4. Heat the cream together with the caramel, stirring constantly until it is completely dissolved.
5. Add the curd dissolved in milk, continue stirring until it begins to boil and remove from the heat.
6. Pour the mixture over the biscuit base and let cool in the fridge at least 2-3 hours.
