Cookie and vanilla pudding cake

Cookie and Vanilla Pudding Cake

If you are looking for a quick and delicious dessert that combines textures and flavors in perfect harmony, you have found the ideal recipe. The cookie and vanilla pudding cake is a simple yet flavorful choice that can be easily prepared at home. This recipe reminds me of the moments spent in the kitchen with loved ones, where each layer of pudding and cookies becomes a reason for joy. Let's see how we can create this delight!

Preparation time: 30 minutes
Cooling time: 2 hours
Total: 2 hours 30 minutes
Number of servings: 10 servings

Ingredients

For the pudding:
- 800 ml milk
- 100 g sugar (50 g + 50 g)
- 30 g cornstarch
- 2 large eggs + 1 yolk
- A pinch of salt
- 1 vanilla essence
- 50 g butter

For assembly:
- Approximately 300 g Petit Beurre cookies (you can also use cocoa cookies for an interesting variation)

Ingredient details

- Milk: Use fresh, whole milk for a creamy pudding.
- Sugar: You can adjust the amount of sugar according to your preferences; for a special note, you can use brown sugar.
- Cornstarch: It is essential for achieving the perfect pudding consistency. Make sure it is well mixed to avoid lumps.
- Eggs: Choose fresh eggs for better taste.
- Vanilla essence: This will add a rich flavor to your pudding.

Preparing the pudding

1. Boiling the milk: In a large pot, pour 400 ml of milk and add 50 g of sugar. Place the pot over low heat to prevent burning. Stir occasionally until the milk starts to boil.

2. Egg mixture: In a separate bowl, lightly beat the 2 large eggs and the yolk together with 50 g of sugar. Add the cornstarch and the remaining milk (400 ml) and mix well to obtain a homogeneous mixture.

3. Combining: Once the milk has started to boil, gradually pour it in a thin stream over the egg and cornstarch mixture, continuously stirring with a whisk. This will prevent the eggs from coagulating.

4. Thickening the pudding: Transfer the mixture back to the pot where the milk was boiled. Place the pot over medium heat and continue to stir constantly until the pudding begins to thicken. This process will take a few minutes, so be patient!

5. Finalizing the pudding: Once you have achieved the desired consistency, remove the pudding from the heat. Add the butter and vanilla essence, mixing well until the butter completely melts.

Assembling the cake

1. Preparing the pan: Line a baking tray with cling film to easily remove the cake later. Make sure the film is well stretched on the bottom and sides.

2. Pudding layer: While the pudding is still warm, pour a portion of it into the tray, forming a thin layer. This layer will act as a binder for the cookies.

3. Adding the cookies: Place the first layer of cookies over the warm pudding, ensuring they are evenly spaced.

4. Alternating layers: Continue to alternate layers of pudding and cookies until you finish the ingredients, ensuring that the last layer is pudding. Cover the cake with cling film and refrigerate for at least 2 hours (or until completely set).

5. Cutting the cake: When it's time to serve, use a sharp knife that you have dipped in warm water and dried with a clean towel to achieve perfect cuts.

Serving suggestions

This cookie and vanilla pudding cake is delicious served plain, but you can enhance it with a caramel sauce or fresh berries for a pleasant contrast of flavors. A dollop of whipped cream on top will add a touch of elegance and make each serving even more appetizing.

Possible variations

- Cocoa cookies: You can experiment by using cocoa cookies instead of Petit Beurre cookies for a richer taste.
- Flavors: Instead of vanilla essence, you can add lemon or orange zest for an extra freshness.
- Chocolate pudding: Replace the vanilla pudding with chocolate pudding for a decadent dessert.

Nutritional benefits

This cookie and vanilla pudding cake is a good source of calcium due to the milk and eggs. It also contains protein from the eggs and a moderate amount of carbohydrates from the cookies. It is important to note that, while it is a delicious choice, it should be consumed in moderation due to its sugar content.

Frequently asked questions

1. Can I use plant-based milk? Yes, you can use plant-based milk, but make sure to choose one that has a neutral taste and a consistency similar to cow's milk.
2. How long can the cake be kept? Keep the cake in the refrigerator in an airtight container for up to 3 days.
3. Can I freeze the cake? It is recommended not to freeze the cake as the texture of the cookies will change upon thawing.

This cookie and vanilla pudding cake is more than just a simple dessert; it is a culinary experience that brings together tradition and innovation. So invite your friends and family to the table and enjoy each delicious piece together! Enjoy your meal!