Cookie cake
Cookie cake with strawberry pudding and cherry jelly
When you have a little one at home facing chickenpox, a delicious and comforting dessert might be just what you need to bring a smile to their face. This simple cookie cake recipe is perfect for those moments when you don't have much time but want to whip up something sweet and tasty. It's a quick dessert recipe that combines layers of cookies, strawberry pudding, and a delicious cherry jelly topping. Plus, it's an adaptable recipe, so you can use what you have at home. Here’s how to prepare it!
Preparation time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 8
Ingredients:
- 400 g cookies (preferably plain cookies, with vanilla or cocoa)
- 1 packet of strawberry pudding (about 100 g)
- 700 ml milk (divided into two portions - 600 ml and 100 ml)
- 4 tablespoons of sugar
- 1 packet of cherry jelly (about 80 g)
- 500 ml water
- 3 tablespoons of sugar (for jelly)
Preparation:
1. Preparing the pudding: Start by preparing the strawberry pudding according to the package instructions. In a saucepan, add 600 ml of the milk mentioned in the recipe and the sugar. Heat the mixture over medium heat, stirring occasionally. When it starts to boil, pour in the pudding powder dissolved in the remaining 100 ml of milk, stirring constantly to avoid lumps. Let the pudding boil for a few minutes until it thickens, then remove it from the heat and let it cool.
2. Preparing the cookie layers: Prepare a medium-sized baking dish and line the inside with plastic wrap, leaving it overhang the edges. This will make it easier to remove the cake once it has cooled. In a bowl, pour 100 ml of lightly heated milk. Dip each cookie in the milk, one at a time, then place them in a single layer on the bottom of the dish. Continue dipping cookies and laying them down until you have a complete first layer.
3. Adding the pudding: After you finish the first layer of cookies, pour a portion of the strawberry pudding over the cookies, spreading it evenly. This layer will add creaminess and flavor to your cake.
4. Repeating the process: Continue adding layers of cookies and pudding, alternating between them, until you finish all the ingredients. The last layer should be pudding. Cover the cake with plastic wrap and refrigerate for at least 2 hours to set.
5. Preparing the jelly: While you wait for the cake to cool, you can prepare the cherry jelly. In a saucepan, add the water, sugar, and the jelly packet, stirring well. Heat the mixture over medium heat, stirring constantly, until the jelly completely dissolves. Let it cool slightly before pouring it over the last layer of pudding.
6. Finishing the cake: After the cake has spent 2 hours in the refrigerator, carefully remove it from the dish using the plastic wrap. Pour the jelly on top and let it set in the refrigerator for another 30 minutes.
7. Serving: Cut the cake into slices and decorate with fresh fruit, whipped cream, or grated chocolate, as desired. This cookie cake is perfect to be served alongside a cup of tea or coffee, making it an ideal choice for a sweet snack.
Practical tips:
- You can replace the cookies with cocoa cookies for a more intense flavor.
- If you don't have cherry jelly, you can use any other type of jelly or jam you have on hand, such as raspberry or strawberry jelly.
- Make sure the pudding is well cooled before pouring it over the cookies to avoid melting them.
Nutritional benefits:
This cookie cake offers a delicious combination of carbohydrates from the cookies, protein and calcium from the milk, as well as vitamins and antioxidants from the strawberries and cherries. Although it is a dessert, it can be a healthier choice compared to other processed sweets.
Frequently asked questions:
- Can I use gluten-free cookies? Yes, you can use gluten-free cookies to make this recipe adaptable.
- How long can the cake be kept in the refrigerator? The cake keeps well in the refrigerator for 3-4 days, well covered.
- How can I make the cake vegan? Replace the milk with plant-based milk (almond, soy, or coconut) and use a vegan pudding.
Whether it’s a dessert for a special occasion or just a sweet snack to bring a smile to your child's face, this cookie cake will surely become a favorite recipe in your home. Make it with love, enjoy each layer and every bite, and don’t forget to share this delicacy with your loved ones!
Ingredients: 400 g biscuits, 1 packet of strawberry pudding, 700 ml milk, 4 tablespoons sugar, 1 packet of cherry jelly, 500 ml water, 3 tablespoons sugar
