Caramel Urmasica Cake

Preparation steps

• First, cook the pudding to cool while you prepare the rest. Filling: 1. Prepare to be ready: 200ml of milk mixed with 10 tablespoons of nieste, 200g of sugar, cinnamon, sea nut and instant coffee. Stir well so that there are no lumps. 2. In a deeper pan in which you will cook the pudding, put 200g of sugar and fry it in caramel. Add little by little 800ml of milk and cook until the caramel melts (on a low heat, not to boil, stir non-stop so that your milk does not burn). 3. When the caramel has melted, in a thin stream, but as long as you are mixing, pour the mixture of nieste and milk and cook like a pudding. 4. When it thickens, remove from the heat and leave to cool - stir occasionally so that you do not catch the crust. 5. When completely cooled, whisk the butter and add to the filling. Biscuit: 1. Mix flour, pastries, cocoa, coffee and cinnamon in one bowl (to be ready for later). 2. Whisk the eggs with the sugar until the mixture becomes airy. 3. Reduce the speed of the mixer and add, spoon by spoon, oil, and then milk. 4. Reduce the speed of the mixer even more and add the flour mixture. Stir just enough to mix the flour mixture. 5. Turn off the mixer and add the dates and walnuts - stir quite slowly. 6. Spread the mixture in a greased baking tray with baking paper on the bottom. This time I used a round tray about 24 cm with a ring (because I needed one because of the plate on the stand where my friends carried it), so I cut it in half to get two biscuits, but I also baked it in a square tray and then cut it into three equal works that I put on top of each other with a filling between each. So transfer the mixture to a baking sheet and bake in moderation until the biscuit separates from the side of the baking sheet. Leave to cool in the pan. 7. When cool, open the ring and cut the biscuit in half. Transfer one half to a plate in which to serve it, return the ring, place half of the filling, place the other half of the biscuit and finish with the filling (leave just a little, some 2-3 tablespoons to coat the sides later). 8. Leave in the refrigerator for at least 2-3 hours to harden. Remove from the refrigerator, remove the ring and coat the sides around with the rest of the filling. 9. Garnish with almond leaves or as desired. 10. Put almond leaves in a clean small dry bowl and fry them until they darken a little. Add the cinnamon and fry quite slowly so that the cinnamon does not burn but catches on the almonds. Remove from the heat and place them on a cold plate to stop cooking. Let them cool and put them on the cake when cold.