Caramel Cake with Cake Sprinkles

Ingredients

• 8 x digestive biscuit
• 1 l unsweetened soy milk
• 200 g sugar
• 70 g vegan butter
• 70 g vegan cream
• 100 g vegan chocolate
• 1 pinch salt
• 4 tbsp sprinkles
• ¼ dl vegan cream
• 45 g sugar
• 35 g vegan butter
• 1 pinch salt

Method

1. Bottom: Crush biscuits by hand or in a blender. Add melted butter and mix together.
2. Spread the mixture evenly in a lined baking tin (line the bottom and sides with baking paper). Put the mold in the fridge.
3. Condensed soya milk: In a thick-bottomed saucepan, heat the soya milk and 200 g sugar (for one serving). Heat the milk slowly until it simmers. Let it simmer on low heat for approx. 45 minutes. Carefully remove foam and scum that forms on the surface. When you have obtained a suitably thick consistency that corresponds to approx. 3 dl it is ready to cool. Add salt and set aside to cool.
4. Filling: In a thick-bottomed saucepan, heat 45 g sugar over a medium heat. When the sugar starts to melt, you can stir gently. Stir until the sugar becomes completely liquid. Add 35 g butter and continue stirring. When the butter has melted, add 70 g vegan cream. Continue to stir and add the homemade condensed soy milk and salt. Let it boil until you get a suitably thick caramel sauce. Set aside to cool.
5. Spread the caramel sauce over the biscuit base and put it back for further cooling.
6. Chocolate cover: Bring food velvet to a boil and stir gently. Pull the saucepan away from the plate and add the cooking chocolate. Let the chocolate melt while stirring and add salt. Spread the mixture over the caramel filling and sprinkle with cake sprinkles.
7. Leave the cake in the fridge for at least 2 hours before serving (preferably until the next day).