Ingredients
12 cup 35% cream
2 12 cups sweetened condensed milk
1 (800 g) boxmaria cookies (box of 4 packages, 34 cookies per individual package)
2 cups strong coffee
1 egg
Method
Sources
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
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Unrefined whole cane sugar — Indian sweets, chai, payasam
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Unrefined whole cane sugar — Indian sweets, chai, payasam
Italian cream cheese — tiramisu, pasta, risotto finishing
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
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using an electric mixer, whip the cream until it thickens. slowly combine the condensed milk to the cream. in a separate bowl, prepare the unflavoured gelatine according to package directions. once the gelatine is ready, pour it into the cream and condensed milk mixture and mix it well. line the entire bottom of a cake pan with cookies. add a layer of the cream and milk mixture on top of the cookie base. using a slotted spatula, individually soak the cookies in the coffee and layer on top of the cream+milk layer. alternate layers of cream+milk mixture and coffee-soaked cookies. top with any remaining cookie crumbs if desired. refrigerate for about 2 hours before cutting portions/serving. *alternate cookie base: finely crumb 1 34-cookie package and mix in 1 egg. firmly press into bottom of cake pan to create a base. bake for 5 minutes in a 350f oven for about 5 minutes. turn off oven but let the base cool inside the oven while you prepare the rest of the cake.