Ingredients: 

– For the cake: 

700 g of sour cream or greek yogurt

200 g of caramel condensed milk 

300 g of biscuits 

– For the icing: 

4 g of gelatin + 30 ml of water 

140 g of caramel filling 

– For decoration: 

100 ml of whipped cream 

1 tbsp of powder sugar 

Directions: 

1. Mix sour cream (or yogurt) with caramel condensed milk. 

2. Assemble the cake by alternating biscuits and filling in a mold. 

3. Cover with some plastic wrap and refrigerate for at least 4 hours. 

4. Hydrate gelatin for 6-7 minutes, then mix it with some leftover caramel filling. 

5. Use this mixture to coat the cake. 

6. Decorate the edges with crumbled biscuits, caramel and whipped cream on top.