Cookie cake

I usually make this cake when I need something quick and with ingredients I have in my pantry. I've tried it many times, especially when I wanted a no-bake dessert that wouldn't keep me in the kitchen for too long. I love it because I don't have to think about complicated techniques or exact timings – it's made simply, step by step, and the result is always consistent.

Quick Info

Total time: About 40-50 minutes, plus 2 hours in the fridge (ideally overnight)
Preparation time: 20-25 minutes
Cooking time: 20 minutes for the cream and syrup
Servings: 10-12 slices
Difficulty: Easy
Recipe type: Quick no-bake dessert

Ingredients

400 g plain biscuits (I use petit beurre)
For the cream:
500 ml milk
4 tablespoons flour
6 tablespoons sugar
150 g chocolate (can be milk or dark, or a mix)
2 tablespoons Finetti
200 g butter
almond extract (to taste)
For the syrup:
200 ml water or milk
4 tablespoons sugar
essence (rum, vanilla, or almond, to preference)
Optional:
ground nuts, for the layer between creams

Preparation Method

1. Preparing the syrup: Mix the water (or milk) with the sugar in a small pot and place it on the heat. Let it simmer until the sugar is completely dissolved. Remove from heat and let it cool. Once the syrup is cool, add the essence to taste. I usually use almond extract, but rum or vanilla works too, depending on what you have on hand.

2. The cream: Place the flour and sugar in a saucepan. Gradually pour in the cold milk while whisking to avoid lumps. Put the saucepan over low heat and stir continuously until it thickens and resembles a pudding. Once the cream is thickened, remove it from the heat. Immediately add the chopped chocolate and Finetti, stirring until completely melted. Add the almond extract to your desired intensity. Let the cream cool to room temperature.

3. Adding the butter: When the cream is cool, add the soft butter, one tablespoon at a time, mixing after each addition. This will make the cream smooth and fluffy.

4. Assembly: In a dish, place a layer of biscuits that you quickly dip in the syrup (they shouldn't soak for too long, or they'll become too soft). Spread a layer of cream over the biscuits, then sprinkle with ground nuts. Repeat the layers: biscuits, cream, nuts, until you finish the ingredients, ensuring the last layer is cream or biscuits, depending on your preference and how much cream you have.

5. Refrigeration: Cover the dish and refrigerate for at least 2 hours, preferably overnight. The cake slices better, and the flavors meld.

Why I make this recipe often

I find it useful because it doesn't require baking or any hassle with dough. It's perfect for when I need something sweet and quick, especially if I'm not in the mood for elaborate desserts. It keeps well in the fridge and doesn't have any fussy ingredients. It helps me use up leftover biscuits.

Tips and Variations

Tips

Don't soak the biscuits too long in the syrup – they soften very quickly.
The cream should be at room temperature when you add the butter to prevent it from curdling.
If you want it to slice nicely when serving, let the cake chill in the fridge for at least 6 hours or overnight.

Substitutions

You can use milk instead of water for the syrup for a richer flavor.
The essence can be vanilla or rum; it doesn't have to be just almond.
Finetti can be replaced with any chocolate spread you have.

Variations

You can use a different type of chocolate – just milk, just dark, or a mix.
Ground nuts can be omitted if you don't have any, or you can replace them with hazelnuts or almonds.
For a crunchier layer, you can sprinkle chocolate chips between layers.

Serving Ideas

It slices best with a knife dipped in hot water.
You can sprinkle a little cocoa or grated chocolate on top for decoration.
It works well as a dessert for gatherings, as you can make large portions from the start.

Frequently Asked Questions

1. What type of biscuits can I use if I don't have petit beurre?
Any plain biscuits will work. I've also used popular biscuits or "Maria" type.

2. Can I make the cream without Finetti?
Yes, the cream will still be just as good with only chocolate, though the flavor will be slightly different. Finetti adds an extra taste, but it's not mandatory.

3. How long does it last in the fridge?
It keeps well for 3-4 days in the fridge, covered. The biscuits become softer over time.

4. Can I freeze the cake?
I do not recommend it; the texture of the biscuits changes, and the cream won't have the same consistency.

5. What should I do if the cream curdles when I add the butter?
If the cream was too hot or the butter too cold, it can curdle. You can try whisking it a bit at room temperature; sometimes it comes back together.

Nutritional Values

Estimated for one serving (out of 12):
Calories: Approximately 320 kcal
Carbohydrates: 30 g
Fats: 19 g
Proteins: 4 g

These are just estimates and depend on the type of biscuits and chocolate used. The cake has quite a bit of sugar, so it's suitable as a dessert, not for daily consumption.

Storage and Reheating

Store in the fridge, covered, for up to 4 days. No reheating is necessary. If you want to slice it more easily, let it sit at room temperature for a few minutes before portioning. Freezing is not recommended.

 Ingredients: 400 g biscuits (I used petit beurre) For the cream: 500 ml milk, 4 tbsp flour, 6 tbsp sugar, 150 g chocolate (I used both milk and dark chocolate) + 2 tablespoons of finetti, 200 g butter, almond essence. For the syrup: 200 ml water/milk, 4 tbsp sugar. Optional: ground walnuts.

 Tags:  cookie cake