How to cook
Beat the eggs, add the 1/2 cup sugar, and beat with a mixer. Add the vanilla and milk and beat all the ingredients again.
Put the 6 tablespoons of sugar in a cake tin and melt on the stove to obtain the caramel.
Pour the caramel cream mixture and arrange the biscuits on one side. There is a posted photo of how I arranged them.
In a tray filled with cold water, place the cake tin in which you put the caramel cream with biscuits.
Set the oven to 320°F (160 degrees) and bake until done.
You can check if the delicious biscuit cake is ready by shaking the form slightly; if it is a liquid mixture, it is not ready, it should be firm - thick.
Once the cream caramel cake is ready, leave it to cool down.
Put in the refrigerator to cool for a few hours.
Use a silicone spatula to separate the cake from the sides of the tin. Turn over your biscuit cake with caramel cream and place it on a suitable plate.