Cookie cake with fine milk cream

Cookie and Milk Cream Cake - A Delight That's Easy to Prepare

Preparation time: 30 minutes
Baking time: 10 minutes
Total time: 2 hours and 40 minutes (including cooling)
Number of servings: 12-16

The cookie and milk cream cake is a dessert that combines sweetness with a creamy texture, making it perfect for any occasion. This simple yet refined recipe has been loved for generations, with deep roots in culinary tradition. It is a dessert that will remind you of moments spent with family, and each slice will be an explosion of flavors!

Ingredients

- 5 large eggs (preferably fresh)
- 26 tablespoons of sugar (or to taste)
- 1.5 liters of milk (ideally whole for a richer cream)
- 400 g of cookies (petit beurre type or cocoa cookies)
- 200 g of margarine or butter (for a more intense flavor, use butter)
- 1 packet of instant coffee (or espresso)
- 10 tablespoons of flour
- Vanilla sugar (1 packet or to taste)
- Essences (optional: vanilla, rum)
- Juice from half a lemon (to cut the sweetness)

Necessary utensils

- Mixing bowl
- Double boiler
- Baking tray (25x35 cm or similar)
- Whisk or mixer
- Spatula
- Serving spoon

Step by Step

Step 1: Preparing the cream

1. In a large bowl, add the 5 egg yolks and mix them with 10 tablespoons of sugar using a whisk or mixer until the sugar is completely dissolved.
2. Add 1 cup of cold milk and mix well. This will help to homogenize the composition.
3. Sprinkle the flour gradually, stirring constantly to avoid lumps. Continue mixing until you achieve a smooth composition.

Step 2: Cooking the cream

4. In a separate pot, heat the remaining milk (about 1.2 liters) until it reaches a boil. Then, reduce the heat.
5. Gradually pour the flour mixture into the hot milk, stirring constantly with a whisk to avoid lumps. Cook the cream on low heat, stirring continuously, until it thickens (about 5-10 minutes).
6. Once the cream has thickened, remove the pot from the heat and incorporate the margarine or butter, vanilla sugar, and preferred essences. Mix well until the butter is completely melted and the cream becomes smooth and velvety.

Step 3: Assembling the cake

7. In the prepared tray, place an even layer of cookies, side by side. These will form the base of the cake.
8. Pour the hot cream over the cookies, ensuring they are evenly covered. Let it cool slightly, then add another layer of cookies on top.

Step 4: Preparing the meringue

9. In a heat-resistant bowl, beat the egg whites until stiff using a double boiler (place the bowl over a pot of boiling water). Gradually add 8 tablespoons of sugar, continuing to mix until you achieve a firm meringue.
10. Caramelize the remaining sugar in a pan until it becomes a yellowish syrup. Pour it in a thin stream into the meringue, quickly mixing with a whisk to prevent the mixture from liquefying.
11. Incorporate the dissolved instant coffee into the lemon juice, mixing well.

Step 5: Finalizing the cake

12. Spread the meringue evenly over the assembled cake, creating a beautiful and glossy appearance. This will provide a pleasant contrast between the sweet cream and the cookies.
13. Refrigerate the cake for at least 2 hours to allow the meringue to set and the flavors to develop.

Serving and Suggestions

Serve the cake cold, cut into generous portions. You can accompany it with a scoop of vanilla ice cream or a fresh fruit sauce for a touch of freshness. Additionally, a cup of coffee or tea will perfectly complement this refined dessert.

Practical Tips

- Choose quality cookies: Petit beurre cookies are ideal, but you can also experiment with cocoa cookies for a more intense flavor.
- Check the consistency of the cream: It is important to stir constantly during cooking to avoid lumps. A well-cooked cream is the key to a successful cake.
- Personalize the flavors: Add extra flavors to the cream, such as citrus zest or other essences, to customize your cake to your preferences.

Nutritional Values (per serving)

- Calories: Approximately 250 kcal
- Fat: 10 g
- Carbohydrates: 35 g
- Protein: 5 g

Frequently Asked Questions

- Can I use plant-based milk? Yes, you can replace cow's milk with almond or soy milk, but the flavor will be slightly different.
- What can I use instead of instant coffee? You can use cocoa or melted chocolate for a chocolate meringue variation.
- How can I store the cake? It keeps well in the refrigerator, covered, for 3-4 days.

Enjoy this cookie and milk cream cake, a true delight for the senses! Whether you're preparing it for a special occasion or simply to treat the family, this dessert will bring you many compliments and smiles. Enjoy!

 Ingredients: 5 eggs, 26 tablespoons of sugar, 1.5 liters of milk, 400 grams of biscuits, 200 grams of margarine/butter, 1 packet of instant coffee, 10 tablespoons of flour, vanilla sugar, essence, lemon juice.