Ingredients
500 ml non-dairy whipping cream, very cold
250 grams cinnamon or caramel biscuits (or plain Petit Beurre)
200 grams smooth apple jam or thick, sweetened apple purée
180 grams pareve caramel spread
1 teaspoon ground cinnamon
Instructions
- Whip the cold non-dairy cream until stiff peaks form. Add the cinnamon and two tablespoons of the caramel spread, then whip for a few more seconds just until combined.
- Line a rectangular pan, about 20 by 25 cm, with parchment paper so the cake lifts out easily later.
- Arrange a tight layer of biscuits across the bottom of the pan. If you're using plain Petit Beurre, there's no need to soften them first.
- Spread a thin layer of apple jam over the biscuits, then top with about a third of the cream.
- Repeat with more layers — biscuits, apple jam, cream — until the ingredients are used up. Finish with a smooth layer of cream on top.
- Cover and refrigerate for at least six hours, or overnight if possible. During this time the biscuits soften and the cake sets.
- Before serving, warm the remaining caramel spread slightly until it's easy to drizzle, then let it cool to room temperature. Drizzle over the top of the cake and scatter a few biscuit crumbs for decoration.
- Slice into squares with a sharp, clean knife and serve cold.
The secret to clean slices
Don't rush to take the cake out of the fridge. The longer the cream sets and the biscuits soften evenly, the easier it is to cut neat, layered squares.
For a more elegant presentation, assemble the cake in a wide loaf pan with parchment paper hanging over both sides, then lift it out carefully after chilling.
And there's one more advantage, which on Erev Shabbos is no small thing: this cake actually improves after several hours in the fridge. You can make it Thursday, finish the decoration Friday, and serve Shabbos day a dessert that looks like you made it fresh at the last minute.
B'teavon!
