Cookie cake with lemon sweetened condensed milk cream
Description
Home baking for tea. You can use chocolate cookies for the cake, then the cut will be darker. When you mix the condensed milk and milk, the mixture will be very thin, but once you add the lemon juice, it will thicken before your eyes. You can adjust the sourness while adding the juice. Decorate the cake however you like. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Gather all the ingredients you need to make a cookie cake with lemon condensed-milk cream. Wash the lemon thoroughly in warm water and pat dry.
- 2
Step 2
Combine the condensed milk and sour cream into a smooth, uniform mixture.
- 3
Step 3
Squeeze the juice from the lemon and strain it into the sour cream mixture. Mix everything until smooth. The cream should have the consistency of liquid sour cream.
- 4
Step 4
Line the muffin tin with plastic wrap, letting it hang over the sides. Arrange the cookies in a single layer.
- 5
Step 5
Spread the cookies generously with the prepared cream.
- 6
Step 6
Assemble the cake layer by layer in this way. The top layer should be cookies; cover it loosely with plastic wrap. Refrigerate the cake for 12 hours to let it soak through.
- 7
Step 7
Remove the plastic wrap from the top and invert the pan with the cake onto a serving board. Remove the wrap and spread condensed milk over the sides and top. Crush the remaining cookies and coat the sides. Grate chocolate on top and serve.
- 8
Step 8
Take out of the oven and serve warm or cooled.