Berry jelly biscuit cake

Cookie cake with berry jelly

If you are looking for a quick and delicious dessert, the cookie cake with berry jelly is the perfect choice. This dessert is not only easy to make, but it also brings an explosion of flavors and textures, making it ideal for any occasion. Whether you prepare it for an anniversary, a gathering with friends, or simply to treat yourself, this cake will surely impress.

Preparation time: 30 minutes
Cooling time: 4-5 hours (ideally, leave it overnight)
Total time: 4-5 hours and 30 minutes
Number of servings: 12

Ingredients

For the base:
- 400 g cookies (preferably digestive or cocoa cookies)
- 100 g ground walnuts
- 3 tablespoons cocoa powder
- 200 ml milk
- 100 g butter (82% fat), at room temperature
- 1 packet vanilla powdered sugar (50 g)
- 50 g dark chocolate, melted
- 1 bottle of rum essence

For the fruit jelly:
- 100 g blackberries
- 100 g blueberries
- 3 tablespoons sugar
- 3 teaspoons cornstarch

Preparation

1. Breaking the cookies
Start by breaking the cookies into small pieces and place them in a large bowl. This will allow the cookies to better absorb the liquid and combine evenly with the other ingredients. You can also use a food processor to crush them, but doing it by hand has its own charm!

2. Mixing the dry ingredients
Add the ground walnuts and the 3 tablespoons of cocoa powder over the cookies. Mix well to ensure the ingredients are evenly distributed. The cocoa will give the cake an intense flavor and a beautiful color.

3. Incorporating the milk
Gradually pour the milk into the cookie mixture and stir until the mixture becomes moist but not overly soft. Here you can also add the rum essence, which will give the dessert a subtle yet delicious flavor.

4. Melted chocolate
In a bowl over a double boiler, melt the dark chocolate. Once completely melted, add it to the cookie mixture. Mix well, ensuring that the chocolate is perfectly integrated into the mixture.

5. Butter cream
In another bowl, cream the butter with the vanilla powdered sugar until it becomes creamy and light in color. This is an important step, as it will give the cake a fine texture. Add the butter cream to the cookie mixture and mix well until everything is homogenized.

6. Forming the cake
Prepare a square baking dish or a plastic container (depending on your preference) and dust it with cocoa powder. This will prevent the cake from sticking to the dish. Pour the mixture into the dish and level the surface with a spatula. Place the cake in the refrigerator for at least 4-5 hours, but ideally leave it overnight.

7. Preparing the fruit jelly
While the cake is cooling, prepare the fruit jelly. Place the blackberries and blueberries in a blender with 2 tablespoons of water. Blend for 10-20 seconds until you obtain a smooth paste. Strain the fruit through a sieve to remove the seeds, obtaining a fine puree.

8. Cooking the jelly
Add the sugar to the fruit puree and place the mixture over medium heat, stirring continuously until the sugar dissolves. In a small bowl, mix the cornstarch with a small amount of water. Take 2-3 tablespoons of the warm fruit mixture, add them to the cornstarch mixture and mix well. Then, pour back into the pot, stirring continuously until the jelly thickens. Remove from heat and let it cool slightly.

9. Finishing the cake
Once the cake has cooled, carefully remove it from the refrigerator and invert it onto a serving platter. Pour the fruit jelly on top and level it for an even appearance. Place the cake back in the refrigerator for a few hours until the jelly sets completely.

10. Serving
After the jelly has set, cut the cake into slices and serve it with a dollop of whipped cream or vanilla ice cream for a delicious contrast of temperatures and textures. This cookie cake is perfect when paired with a fragrant tea or fresh lemonade.

Useful tips

- Fresh fruit version: Instead of berries, you can experiment with other fresh fruits, such as strawberries or peaches, to add a personal touch to your cake.
- Adding spices: If you want to enrich the flavor, you can add a pinch of cinnamon or a bit of nutmeg to the cookie mixture.
- Easy to transport: This cake is ideal for picnics or parties. You can prepare it a day in advance and keep it in the refrigerator until serving.

Nutritional benefits

This cookie cake is not only tasty but also brings nutritional benefits. Nuts are rich in healthy fats, proteins, and antioxidants, while berries are an excellent source of vitamins, minerals, and fiber. However, it is best to enjoy this dessert in moderation, considering its sugar and calorie content.

Frequently asked questions

- Can I use gluten-free cookies?
Yes, you can replace regular cookies with gluten-free cookies, and the dessert will be just as delicious.

- How long does the cake last?
The cake can be stored in the refrigerator for 3-4 days, but it is most delicious if consumed within 1-2 days.

- Can I replace dark chocolate with white chocolate?
Sure! White chocolate will add a touch of sweetness, but make sure to adjust the sugar amount in the recipe to avoid an overly sweet taste.

Conclusion

The cookie cake with berry jelly is a simple and versatile recipe, perfect for any time of day. With each slice, you will enjoy the delicious combination of crunchy cookies and fresh fruit jelly. Try to personalize it to your liking and don't forget to savor every bite!

 Ingredients: 400 g biscuits, 100 g ground walnuts, 3 tablespoons cocoa, 200 ml milk, 100 g butter (82% fat), 1 packet vanilla powdered sugar (50 g), 50 g melted chocolate, 1 bottle of rum essence, fruit jelly, 100 g blackberries, 100 g blueberries, 3 tablespoons sugar, 3 teaspoons cornstarch.