No Bake Milkmaid Condensed Milk Cake
Ingredients
- 700 g butter cookies
- 300 g cream cheese
- 250 g sweetened condensed milk
- 3 packets whipped cream stabilizer
- 500 g heavy cream
Optional garnish
- Fresh fruit, optional
Preparation
Set a baking frame to 25 x 35 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. If necessary, adjust the baking frame to the size of the cookies.
For the cream, beat cream cheese, sweetened condensed milk, and one packet of whipped cream stabilizer in a large mixing bowl with the beaters of a hand mixer. Whip the heavy cream with the remaining two packets of whipped cream stabilizer until stiff and fold into the cream. Spread about 1/6 of the cream over the cookie layer with a cake lifter. Then cover with another layer of butter cookies.
Create about 5 to 6 layers of cookies and cream in this manner, ending with a cream layer on top. Chill 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. Generously sprinkle the crushed cookies over the surface of the cake. Cut the cake into equal square pieces with a sharp knife and garnish with fresh berries if desired. The cake yields about 16 pieces. Keep the cake refrigerated until serving.
Tips
For variation, use thin oat cookies for the layers and add a bit of vanilla extract to the cream.
