كيكة باردة بنكهة القهوة

In a bowl, add 1 packet of whipped cream powder, then pour in the remaining milk and coffee mixture (once it has cooled).

When ready to serve, cut into squares and serve chilled.

Chill the dish in the refrigerator for at least 1–2 hours, but preferably overnight.

Let the chocolate cool slightly, then pour it gently over the whipped cream layer.

Stir the mixture gently until the chocolate melts completely and forms a smooth sauce.

In a small saucepan over low heat, add 1 cup of chopped chocolate, ½ cup of milk, and 1 teaspoon of butter.

Place the dish in the fridge for 30 minutes so the cream layer can set.

Spread the whipped cream evenly over the second layer in the dish using a spatula or flat knife.

Beat the mixture with an electric mixer until thick and creamy.

Dissolve 1 tablespoon of instant coffee in 1 cup of milk and stir well.

Pour the hot mixture directly over the biscuit layers and let it cool at room temperature.

After it boils, add 1 teaspoon of vanilla extract and 1 tablespoon of butter, and stir until the butter melts completely.

Place the saucepan over medium heat and continue stirring until it boils and thickens.

Stir the mixture well while cold to avoid clumps.

In a saucepan, combine 4 cups of whole milk, ½ cup of sugar, 4 tablespoons of flour, and 3 tablespoons of cornstarch

Repeat the process to make two layers of biscuits at the base of the dish.

Dip tea biscuits quickly in the milk and coffee mixture, then arrange them in a serving dish.