Maria-Cookie Cake

READY IN: 35mins
SERVES: 9-12
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup 35% cream
  • 2
    envelopes of unflavoured gelatin
  • 1
    (800 g) box maria cookies (box of 4 packages, 34 cookies per individual package)
  • 2
    cups strong coffee
  • Alternate base
  • 34
    cookies
  • 1
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DIRECTIONS

  • 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.
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