Slice the toast bread slices into squares, then place them on a tray in the oven or microwave until golden and crispy, then grind them with an electric mixer until they become crumbs and place them in the base of the cheesecake mold.
In a saucepan over low heat, put 1 cup of white sugar and 3 tablespoons of water until the sugar caramelizes (without stirring), then add the 30gm Baker’s Choice and stir quickly until completely combined.
Add 1 can of cream and stir, then place the mixture on top of the toast crumbs and arrange well in the base.
In a bowl, mix the Arabic cream and 120 grams of cream, then place it on top of the toast.
Spread the pistachio on the face, you can put it in small quantities or you can distribute it over the entire mold (as desired)
Put it in the fridge for 24 hours and serve warm. It can be served with syrup or honey.
