Biscuit Cake

Start by pouring vegetable oil over the caramel biscuits and let them soak for 15 minutes.

In a large skillet over medium to low heat, add the condensed milk, the butter, the caramel biscuit spread and stir everything very well until the mixture becomes smooth and starts to come away from the bottom of the skillet.

Then turn off the heat, add the heavy cream and stir again until smooth.

Remove from the skillet and set aside until it reaches room temperature.

Next, remove the biscuits from the vegetable oil and drain them with the help of a fork. 

Transfer them to a blender, add the eggs, the sugar, the water and blend everything very well until smooth.

Then transfer to a large bowl, add the wheat flour, the baking powder and mix everything once more until smooth.

Pour this batter into a baking pan greased with butter and dusted with wheat flour. 

Place it in a preheated oven at 180° C (350° F) and bake for 45 minutes. 

To finish, pour the fudge we prepared all over the cake. 

Serve.