CARAMEL CAKE: Every bite melts in your mouth, and the taste is superb

Pour the mass into a greased cake tin. 23 cm and bake in a preheated oven at 160*C for about 30-35 minutes. Take it out and let it cool completely. Then cut the biscuit into 3 crusts. Beat the well-cooled and thickened caramel mass with a mixer, first at low speed, then at a higher speed, until you get a fine cream. Fill the crust with cream, and the entire outside of the cake. Decorate as desired. Keep in the refrigerator for at least 3 hours before serving.