Cookie cake

I have made this biscuit cake many times, especially when I need a quick dessert for family or for a meal with friends. It seems particularly suitable when you have some plain biscuits in the cupboard and a jar of Nutella on hand. I like that you don't need an oven and you don't have to complicate things too much – just have patience for it to chill.

Quick Info

Total Time: Approximately 7 hours (including chilling)
Actual Preparation Time: 45 minutes
Cooking Time: 10-15 minutes (cream on the stove)
Servings: 12
Difficulty: Medium
Recipe Type: Biscuit cake, suitable for birthdays or parties

Ingredients

6 packs of Petite Beurre biscuits
1 small jar of Nutella
150 g butter
4 eggs
4 tablespoons of flour or cornstarch
8 tablespoons of sugar
1 cup of ground nuts
vanilla (bean, essence, or vanilla sugar)
1 liter of milk
2 tablespoons of Amaretto liqueur
1 tablespoon of Havana Rhum (or other rum)
vodka essence (3 vials)
for decoration: chopped nuts mixed with vanilla sugar

Preparation Method

1. Crush the biscuits
Put the biscuits in a large bowl and crush them by hand or with a spoon. They should not be powdered but in smaller pieces.

2. Heat the milk
Put the milk on low heat and add the vanilla (a cut bean or vanilla sugar). Heat until just before boiling, then turn off the heat.

3. Prepare the cream
In a bowl, beat the eggs with the sugar, flour (or cornstarch), and one cup of the heated milk. Mix well to avoid lumps.

4. Cook the cream
Pour the egg mixture over the remaining milk in the pot in a thin stream, continuously stirring with a whisk. Put everything on low heat and stir until it starts to thicken (like a thin pudding). Turn off the heat.

5. Add the butter and Nutella
When the cream is hot, add the butter cut into cubes and stir until completely melted. Add Nutella and mix until smooth.

6. Flavor
Pour in the vodka essence (3 vials). Mix well. Let the cream cool slightly until warm.

7. Sprinkle the biscuits with alcohol
Over the crushed biscuits, add the Amaretto liqueur and Havana rum. Gently mix to soak the biscuits, but do not let them get too soggy.

8. Add the cream over the biscuits
Pour the warm cream over the biscuits in the bowl. Use a whisk or spatula to gently press down, so the mixture combines – the biscuits should bind with the cream. Do not press too hard; you want to keep some texture.

9. Shape the cake
Put the mixture into a springform cake pan. Level the surface with a spatula.

10. Sprinkle nuts
Mix the chopped nuts with vanilla sugar and sprinkle evenly over the mixture in the pan.

11. Chill
Cover with plastic wrap and refrigerate the cake for at least 6 hours, preferably overnight, to set.

Why I make this recipe often

I love making it because it is quick and no-bake. It is filling, works well for events, and lasts a few days in the fridge. You can easily adjust the quantities based on how many biscuits you have or how much cream you want.

Tips and Variations

Tips

Use a hand whisk to homogenize the cream on the heat, so it doesn’t stick or form lumps.
Let the cream cool just a little before pouring it over the biscuits, so it doesn’t soak them too much but is fluid enough to incorporate well.
If you want a denser layer, press down well with the spatula when pouring the mixture into the pan.
Substitutions

You can use popular biscuits instead of Petite Beurre, but the texture will be slightly different.
Nutella can be swapped for another chocolate spread, but the final taste will vary.
If you don’t have Amaretto or Havana rum, you can use another rum or any flavored liqueur you like.
Flour can be replaced with cornstarch for a smoother and more stable cream.
Variations

You can add raisins soaked in rum for an extra texture.
For a more festive look, decorate with dried fruits or grated chocolate on top.
If you want individual servings, put the mixture in cups or clear glasses.
Serving Ideas

Cut into slices directly from the pan after it has set well in the fridge.
It goes well served with coffee or as a festive dessert.
You can add simple whipped cream or a chocolate sauce for a richer look.

Frequently Asked Questions

Can I make the recipe without alcohol?
Yes, you can skip the Amaretto and rum, or use rum essence instead of the liqueurs. The cream will be just as tasty, only the alcohol flavor will be missing.

Can it be made with digestive biscuits?
Yes, but the texture will be finer and the taste different, as digestive biscuits are sweeter and richer.

Do I have to use Nutella?
No, any chocolate spread is fine. However, it may have a different taste and consistency depending on the brand.

Can I prepare it a day in advance?
Yes, it is actually recommended to let it sit overnight in the fridge to set well and cut nicely.

What do I do if the cream curdles or doesn’t thicken?
If it curdles, try to whisk it vigorously when adding the butter. If it doesn’t thicken, it may have had too little cornstarch or flour – let it cook longer until it thickens, stirring continuously.

Nutritional Values

Approximately, per slice (about 120 g): 380-420 kcal. Carbohydrates: 50-55 g, fats: 18-22 g, proteins: 6-7 g. Values may vary depending on the type of biscuits and the exact amount of Nutella used. The cake is quite filling, so portion it carefully.

Storage and Reheating

The cake keeps well in the fridge, covered, for up to 4 days. Freezing is not recommended, as the biscuits lose their texture. It is served cold. There’s no point in reheating it – it’s a cold dessert. If there are leftover portions, keep them covered to avoid odors.

The biscuits are placed in a large bowl and crushed. The milk is heated, and vanilla is added to it. The eggs are mixed with sugar and flour and one cup of milk (from the total), then poured in a thin stream into the milk in the bowl. The mixture is left on the heat for a few minutes and stirred until it thickens slightly like pudding. Butter cut into cubes is added, followed by Nutella. Rum essence is also added and mixed well, then allowed to cool slightly. The biscuits are soaked with rum and amaretto. The cream is poured over the biscuits and pressed with a whisk to make a puree. The cream is well homogenized, and then everything is poured into a cake mold (the one with a culinary ring). Chopped nuts mixed with vanilla sugar are sprinkled on top. Chill for at least 6 hours. A delicious madness!

 Ingredients: 6 packs of Petite Beurre cookies, 1 small jar of Nutella, 150 g butter, 4 eggs, 4 tablespoons of flour (or starch), 8 tablespoons of sugar, 1 cup of ground walnuts, vanilla, 1 liter of milk, 2 tablespoons of Amaretto + 1 tablespoon of Havana Rum essence (3 vials)

 Tags:  cookie cake