1 can of condensed milk
150g of skinless almonds, toasted
60g of grated coconut
100g of butter
1 can of whipped cream
400g of biscuits
1 can of condensed milk
150g of skinless almonds, toasted
60g of grated coconut
100g of butter
1 can of whipped cream
400g of biscuits
In a pressure cooker, place the can of condensed milk, cover with water and cook on low heat for 15 minutes, then release the pressure completely to open the cooker and let it cool down before opening it
Let the almonds sit out until they're room temperature
In a blender, grind the almonds into a paste
Set aside
In an electric mixer, beat the coconut with butter until smooth
Mix the whipped cream with the mixture carefully without over-mixing
Line two medium-sized loaf pans or one large rectangular mold with plastic wrap
Place a layer of biscuits and cover with the cream
Repeat the layers until all ingredients are used up, ending with a layer of biscuits
Spread the caramel sauce on top of the biscuits layer and cover with the almond paste
Refrigerate for at least 6 hours
Demold, pulling the cake out through the plastic wrap and decorate with almonds.
