ケーキ（キャラメルヨーグルトケーキ）｜MoLaLa Cookさんのレシピ書き起こし

Place the caramel cinnamon cookies in a bag and crush them with a rolling pin.
Melt the unsalted butter (for the bottom dough) and mix it in a bag.
Spread half of the bottom dough into the mold.

Sift the flour into a bowl.
Add sugar and eggs and mix with a whisk.
Add milk and yogurt and mix.
Stir over low heat.
When it thickens, put it in a bowl and let it cool.
Cover with plastic wrap and cool with ice water (not listed).
Place in the refrigerator for 1 hour.
In a separate bowl, put unsalted butter (for cake batter) and mix with a whisk, then add granulated sugar and mix.
Mix the cooled cake batter with a hand mixer, then put it in a bowl containing unsalted butter (for cake batter) and mix with a hand mixer.
Add the remaining cake batter and mix.
1, spread it out and add the remaining bottom dough.

Cover with plastic wrap and chill in the refrigerator overnight.

3を型から取り出し、お皿に乗せて完成。