Cookie cake

Cookie Cake - a quick and delicious dessert

Preparation time: 20 minutes
Cooling time: 4 hours
Total time: 4 hours and 20 minutes
Number of servings: 8-10

If you're looking for a dessert that will impress without requiring hours spent in the kitchen, then the cookie cake is the perfect choice! This simple yet incredibly delicious recipe is a classic dessert, often found in the homes of many who appreciate the perfect combination of crunchy cookies, smooth cream, and a hint of coffee. This cake is also a popular choice in bakeries around the world, but nothing compares to the pleasure of making it at home.

It is a dessert that brings together tradition and innovation, perfect for any occasion - from birthdays to gatherings with friends or simply to indulge after a long day.

Necessary ingredients:
- 7 sheets of unflavored gelatin
- 1 can (400 g) of sweetened condensed milk
- 100 ml of milk
- 500 ml of heavy cream
- 50 g of sugar
- Approximately 200 g of plain cookies
- 200 ml of cold coffee

For decoration:
- Crushed plain cookies
- Berries or slices of fresh fruit

Step-by-step preparation:

1. Preparing the whipped cream: Start by whipping the heavy cream with 50 g of sugar until you achieve a fluffy consistency. This step is essential for giving the cake a light and airy texture. Once the cream is ready, refrigerate it.

2. Preparing the gelatin: Soak the gelatin sheets in cold water for about 3 minutes until softened. After they have bloated, drain them and melt them in a bain-marie, stirring constantly to ensure they dissolve completely.

3. Preparing the cream base: In a large bowl, mix the milk with the sweetened condensed milk. Then, incorporate the melted gelatin and mix well to combine the ingredients.

4. Finalizing the cream: Carefully fold the whipped cream into the milk and gelatin mixture. Use a spatula to combine the ingredients, being careful not to deflate the whipped cream.

5. Assembling the cake: Take a regular round plate and place a removable bottom mold on top of it. Take 7-8 cookies and quickly dip them in the cold coffee, then arrange them in the mold, creating a first layer. Add a layer of cream, followed by another layer of cookies, continuing until you finish the cookies. Make sure the last layer is cream.

6. Decorating the cake: Decorate the cake with crushed cookies and fresh fruit. The latter not only adds an attractive appearance but also a touch of freshness that enhances the final taste of the cake.

7. Cooling: Place the cake in the refrigerator for at least 4 hours, or ideally overnight, to allow the ingredients to set and blend perfectly.

Useful tips:
- Use plain cookies, such as 'Digestive' or 'Petit Beurre', which absorb well in coffee.
- If you want a less sweet version, you can reduce the amount of sugar in the whipped cream or use unsweetened coffee.
- You can add flavors like vanilla or cocoa to the milk cream to diversify the taste.

Nutritional benefits:
This cake is a good source of energy due to the sweetened condensed milk and cream content, but it also provides a moderate amount of calcium. The fresh fruits you use as decoration are an excellent source of vitamins and antioxidants.

Final notes:
When ready, cutting a slice of cookie cake becomes a true pleasure. Personally, I love to serve it with a cup of freshly brewed coffee or a flavored tea for a perfect mix of flavors.

Frequently asked questions:
- Can I use other drinks instead of coffee? Absolutely! You can use warm milk or even orange juice for a fresher version.
- How can I keep the cake longer? It can be stored in the refrigerator for 3-4 days, but it tastes best when consumed fresh!

This cookie cake is definitely a simple and quick recipe that will bring smiles to the faces of your loved ones. Don't miss the chance to try it! Enjoy!

 Ingredients: 7 sheets of colorless gelatin, 1 box (400 g) of condensed milk, 100 ml of milk, 500 ml of sour cream for baking, 50 g of sugar, approximately 200 g of plain biscuits, 200 ml of cold coffee. Decoration: crushed plain biscuits, fresh or dried fruits.