Cookie cake
Description
The cake turns out not overly sweet, tender, and very delicious. Instead of a glaze, you can cover the top with melted chocolate or sprinkle it with cookie crumbs. Fresh or frozen berries and mint go wonderfully with the cake. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make the “Boiled Milk” cookie cake.
- 2
Step 2
Break the eggs into a deep saucepan and beat with a mixer until light and fluffy.
- 3
Step 3
Add condensed milk to the eggs.
- 4
Step 4
Dissolve the starch in the milk and pour into the saucepan with the eggs and condensed milk. Mix everything until smooth. Set over low heat and bring to a boil. Remove from the heat, place plastic wrap on the surface, and cool completely.
- 5
Step 5
Add softened butter to the cooled cream and beat until smooth and fluffy.
- 6
Step 6
Place a bottomless 20×12 cm ring mold on a plate. Spread one layer of cookies inside.
- 7
Step 7
Divide the cream into three parts and spread one part over the cookies; smooth it out evenly.
- 8
Step 8
Arrange the next layer of cookies and press them lightly into the cream.
- 9
Step 9
Cover the cookies with the second portion of cream. Layer the cookies again, then spread the top of the cake with the remaining cream and smooth it out. Refrigerate for several hours, or preferably overnight, so the cookies soften and become tender.
- 10
Step 10
Mix 20 millilitres of milk, sugar and cocoa, and stir. Place over low heat and simmer for a few minutes until thickened, stirring.
- 11
Step 11
Pour the glaze over the top of the cake and let it set. Then decorate the cake and serve.
- 12
Step 12
Done. Serve at the table.