Twix cream cheese cookies

Step 1:
Crush or grind the biscuits into fine crumbs. Mix them with the melted butter, then press them into the bottom of a 25 x 30 cm loaf tin to create an even layer. Refrigerate for 30 minutes.

Step 2
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gradually add the sugar, then the yolks. Finally, gently fold in the sifted  flour and baking powder. Pour the mixture into a cake tin lined with parchment paper and bake at 180°C for 20 minutes. Let cool completely.

Step 3
Boil 400 ml of  milk in a saucepan. Mix the pudding and sugar well with the remaining 100 ml of milk, then pour them into the boiling milk, stirring vigorously. Cook until thickened, then let cool to room temperature. Beat the butter with an electric mixer until fluffy, then add the cold pudding, one spoonful at a time, mixing until smooth.

Step 4
Place the cooled sponge cake on the cooled sponge base. Then spread the pudding cream evenly. Spread the caramel over the cream; if it is too thick, gently reheat it. Spread evenly.

Step 5

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