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Oreo baking-free biscuit cake with salted caramel
12 servings2 hours
1. Foundation. Chop the cookies together with the peeled pistachios in a blender or meat grinder. Add the soft butter and mix until smooth.
2. Put the crumbs in the mold and tightly compress, making the sides. Put the tin in the freezer for 20 minutes.
3. Caramel. Melt the butter in a saute pan along with brown sugar. Let boil and boil, stirring, for 2 minutes. Add salt, pour in a thin stream of cream, mix until homogeneous. Cool down.
4. Pour the cooled caramel over the biscuits and send to the fridge for 40-45 minutes.
5. Glaze. Melt the chocolate in a sauté pan, pour in the cream, add the condensed milk and butter, mix until homogeneous and boil over a medium heat for 5 minutes. Cool down.
6. Gently pour the chocolate over the caramel. Put the cake in the refrigerator for the night.
7. Remove the finished cake from the mold, decorate with chopped pistachios and oreo cookies.
Shortbread cookies - 300 gr, Butter - 120 gr, Pistachio - 5 tbsp, Butter - 100 gr, Cream - 180 ml, Brown sugar - 80 gr, Salt - 0.5 tsp, Butter - 50 gr, Cream - 60 ml, Bitter chocolate - 200 gr, Condensed milk - 1 tbsp, Cookies - 80 gr, Pistachio - 20 gr
