Oatmeal cookie cake without sour cream
Description
Unlike cookies, the cake turns out soft thanks to soaking, even from the driest cookies. Do not leave the cookies in the coffee for long—they absorb it instantly like a sponge, which will make the cake fall apart. If that still happens, immediately sprinkle the top with cookie crumbs, then refrigerate for 2 hours, after which assemble the cake. This cake uses 21 cookies for three layers, and the rest for crumbs. If you like, you can add pieces of fruit or berries between the layers, and decorate the top with nuts or chocolate. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make the cake. Brew strong coffee, dilute it slightly with boiled milk, and let it cool.
- 2
Step 2
Whip the cream until light and fluffy.
- 3
Step 3
Whip the boiled condensed milk and combine with the whipped cream. Whip everything into a fluffy cream, pour in the cognac, and whip again.
- 4
Step 4
Prepare a dish for assembling the cake. Pour coffee into a bowl, dip half of each oatmeal cookie, convex side down, for a second, and remove immediately.
- 5
Step 5
Arrange the oatmeal cookies in the first layer with the moistened side facing up.
- 6
Step 6
Spread a layer of cream on top and add another layer of soaked cookies.
- 7
Step 7
Repeat this to make three layers, then cover the top and sides of the cake with cream.
- 8
Step 8
Refrigerate the cake for two hours, then touch up the cake to shape it. Crush the remaining cookies into crumbs and sprinkle them over the sides and top of the cake.
- 9
Step 9
Dust the top with cocoa powder and refrigerate for another two hours. Decorate the cake as you like and serve.
- 10
Step 10
The baking is ready. Serve with tea.