Cookie cake with custard cream
Description
The baking is simple and quick. Making a cookie cake with custard cream is no harder than assembling a construction set. The only thing you need is to prepare the cream. And by the way, it can be any kind: sour cream, buttercream, custard, etc. I especially like the version with custard cream, as the cookies soak it up perfectly, becoming soft and incredibly tender. This cookie cake turns out truly delicious—be sure to try it. Serve it warm or chilled. It's perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. You don't have to use milk cookies; you can also use regular shortbread cookies.
- 2
Step 2
Prepare the cream. First, mix the eggs with sugar, then whisk them together until the sugar dissolves. There's no need to whip anything into a foam.
- 3
Step 3
Then add the flour and mix the mixture well until it becomes homogeneous.
- 4
Step 4
Lastly, pour in half of the milk first (and mix thoroughly), then add the remaining milk and mix again until smooth.
- 5
Step 5
With this mixing sequence, lumps should not form.
- 6
Step 6
Cook the cream over low heat until thickened. Control the thickness yourself; I prefer a thick cream as it soaks well into the cookies and doesn't spread.
- 7
Step 7
Place 3 cookies each in two rows on a plate or tray. I decided to make a small cake, but you can choose any size. Spread the first layer with cream.
- 8
Step 8
Cover with cookies again and spread with cream. Continue this with the remaining cookies. Spread the top and sides of the finished cake with the remaining cream. Sprinkle the top with grated chocolate.
- 9
Step 9
Let the finished cake soak for several hours.