Make-Ahead No-Bake Milkmaid Cake
Ingredients
- 700 g butter cookies
- 300 g cream cheese
- 250 g sweetened condensed milk
- 3 packets whipped cream stabilizer
- 500 g whipping cream
- fresh fruit for garnish (optional)
Preparation
Set a baking frame to 25x35 cm
Line a large cutting board or tray with parchment paper and place the frame on it
Cover the bottom with a layer of butter cookies
Adjust the baking frame to the cookie size if necessary
Beat cream cheese, sweetened condensed milk, and one packet of whipped cream stabilizer in a large mixing bowl until smooth
Whip the heavy cream with the remaining two packets of whipped cream stabilizer until stiff, then fold into the cream cheese mixture
Spread about one sixth of the cream over the cookie base with a cake spatula
Cover with a layer of butter cookies
Repeat the layering process to create 5 to 6 layers of cookies and cream
Ensure the top layer is the cream
Chill the cake in the refrigerator for at least 5 hours, preferably overnight
Place the remaining butter cookies in a freezer bag and crush with a rolling pin
Alternatively, use a food processor to crush the cookies
Generously sprinkle the crushed cookies over the cake surface
Cut the cake into equal square pieces with a sharp knife
Garnish with fresh berries if desired
Keep the cake refrigerated until serving
Tips
For layering, use thin oat cookies instead of butter cookies and add vanilla extract to the cream for a delicious variation
