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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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It was the best dessert I've ever made. All my guests loved it and asked for the recipe, so here it is. Tips for preparation: you need a 9-inch round cake tin or a leak-proof spring form tin Ingredients:
16 biscuits roses or 32 biscuits, roses mini |
6 eggs |
80 g sugar |
330 ml milk |
350 ml heavy cream |
1/4 cup liquid caramel |
1/2 cup rum soaked raisins |
Directions:
1. Beat the eggs, sugar, milk and cream.
2. In a 9-inch round cake tin (or a leak-proof spring form tin), pour the caramel and sprinkle the soaked raisins.
3. Delicately pour the mixture over the caramel and raisins.
4. Break 12 rose biscuits or 24 mini rose biscuits into large uneven pieces and place them in the mixture (be sure they are fully submerged).
5. Cover the top of the cake with 4 whole rose biscuits or 8 whole mini rose biscuits.
6. Cook at 356° F (180° C) for 1 hour.
7. Invert the cake tin on a plate.
8. Optional: Sprinkle with shredded coconut.
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