Cookie cake with cocoa cream

Name: Cookie cake with cocoa cream
Ingredients: 300-400 g traditional biscuits 375 g butter at room temperature 250 g very fine powdered sugar 5 egg yolks 300 ml warm milk is enough (I had 500 ml; but it was not absorbed by the biscuits) 3 tablespoons of cocoa rum essence coconut flakes for decoration

Dessert - Cookie cake with cocoa cream by Lorena F. - Recipia

The biscuit cake with cocoa cream is one of those recipes I make when I don't feel like using the oven or when I crave something sweet that can be prepared quickly. I like it because it doesn't involve complicated techniques and the ingredients are easy to find. It's the kind of dessert that often appears in our family – simple, straightforward, and without hassle. Quick info Total time: about 40 minutes (plus 3-4 hours in the fridge) Preparation time: 35-40 minutes Baking time: not needed Servings: 8-10, depending on serving size Difficulty: easy Recipe type: no-bake dessert, suitable for warm days or when you want something quick Ingredients 300-400 g plain, traditional biscuits 375 g butter (at room temperature) 250 g very fine powdered sugar 5 egg yolks 300 ml lukewarm milk (you may have a bit left unused, don’t absorb all 500 ml if you have more) 3 tablespoons cocoa rum essence, to taste coconut flakes for decoration Preparation method 1. In a large bowl, put the softened butter and powdered sugar. Mix well with a wooden spoon or mixer until you obtain a smooth cream. It’s important that the sugar is as fine as possible so you don’t feel granules in the cream. 2. Add the egg yolks, one at a time, and continue mixing after each until well incorporated. 3. Sprinkle cocoa over the mixture and add rum essence. Blend everything until the cream becomes uniform, with an intense cocoa color. 4. Heat the milk (not hot, just lukewarm). Take each biscuit and quickly dip it in the milk, just enough to soften it a bit, not to crumble. 5. Place a layer of soaked biscuits on a platter or a flat tray. Spread some of the cream over the layer of biscuits and level it with a spatula. 6. Continue with the next layer of soaked biscuits, then cream, and so on. Usually, there are about four layers in a rectangular shape, but you can adjust according to what you have available. 7. After the last layer of cream, cover everything and sprinkle coconut flakes on top. 8. Refrigerate for at least three hours, ideally longer, so the cream sets well and the biscuits absorb the flavors. Once chilled, you can cut servings with a sharp knife. Why I make the recipe often I like that I don’t need an oven and can prepare the dessert with what I have on hand. It’s quick and can be made in advance for any occasion. It’s easy to portion and suitable when more guests come over or when you want something sweet without complicating things. Tips and variations Tips Don’t leave the biscuits in the milk too long, they break easily. If the sugar isn’t fine enough, grind it until it becomes a very fine powder, otherwise the cream will remain slightly grainy. You can spread the cream with a spatula; it doesn’t have to be perfectly even. Substitutions You can also use wholemeal biscuits, but the texture will be slightly different. Butter with over 80% fat helps the cream to be smoother. If you don’t have rum essence, it can be omitted, but the flavor won’t be as intense. Variations You can add some chopped nuts between layers if you want a bit of texture. For decoration, you can also use grated chocolate or plain cocoa instead of coconut. Serving ideas It cuts better after a few hours in the fridge, even overnight. It can be served at refrigerator temperature, not directly from the cold, for the flavor to be more pronounced. For appearance, you can add fresh fruits or a spoonful of whipped cream on top, but the original recipe remains simple. Frequently asked questions How long should it stay in the fridge? Ideally over 3-4 hours, to set sufficiently and be cut nicely. It can also stay overnight. Can I use cocoa biscuits? Yes, but it will result in a more intense tasting and darker dessert. Can I use margarine instead of butter? Technically, yes, but the taste and texture won’t be as good. Butter makes the cream smoother and tastier. Are raw eggs necessary, can it be made without? The original recipe is made with raw eggs (only yolks), but you can adapt by using pasteurized yolks if you prefer. If you avoid raw eggs, there are also cream variations without eggs, but here the classic recipe uses eggs. Can I freeze the cake? I do not recommend it. The biscuits become very soft after thawing and the texture will not be the same. Nutritional values Approximately, per serving of about 100 g: Calories: 370-420 kcal Proteins: 3-5 g Fats: 22-25 g Carbohydrates: 42-48 g Values vary depending on the type of biscuits and butter used, but it is quite a substantial dessert. The recipe is not a diet one; it contains sugar and butter in considerable amounts. Storage and reheating It keeps in the fridge, covered, for up to 4 days. I do not recommend freezing, the texture of the biscuits does not remain good. No reheating is needed; it is served cold. If the cream hardens too much in the cold, leave the dessert for a few minutes at room temperature before serving.

Cookie cake with cocoa cream

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