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  • Snacks

Honey and Caramel Tortilla Cake

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  • SERVES

    SERVES

    5 Persons

  • COOKING METHOD

    COOKING METHOD

    Oven

  • PREP TIME

    PREP TIME

    20 mins

Elodie

Ingredients

2 packs Everiday Almond Flour Tortillas

200g mascarpone

200g sour cream

250g caramel spread (or dulche de leche)

3 to 4 tablespoons of honey

Instructions

1

DONE!

Start by working on the tortilla crumbs. Break one tortilla into medium size pieces and place in an air fryer (or oven) to toast until crisp.

2

DONE!

Put the pieces into a flood processor (they should snap when broken into small chunks). Blitz into a fine powder. Set aside.

3

DONE!

In a large bowl, mix the mascarpone, sour cream, caramel and honey. Mix first with a spoon to break any lumps, then with a whisk.

4

DONE!

Assemble the cake. Take a tortilla and spoon over a generous amount of caramel cream. Stack another tortilla on top. Repeat with more cream followed with another tortilla. Proceed this way until you have used all the cream.

5

DONE!

Finish with a layer of cream and a sprinkle of tortilla crumbs. Refrigerate overnight. This will help the tortilla soften and the cake to be moist. Drizzle some honey over the top when ready to serve.

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