This Custard and Cookie Cake combines layers of crisp soda cookies with rich, smooth custard and a tangy red fruit jam, creating a delightful no-bake dessert. The creamy texture of the homemade custard perfectly complements the crunchy cookies and the sweet-and-sour notes of the fruit jam. This dessert is assembled in layers, allowing each flavor to meld beautifully while maintaining a distinct texture that makes each bite satisfying. Ideal for those who love a mix of textures and flavors, this cake is both easy to make and incredibly delicious.
Why You’ll Love This: This cake is a wonderful alternative to traditional baked desserts, offering a refreshing twist with its creamy custard and fruity layer. It’s particularly appealing if you enjoy desserts that are not overly sweet, as the custard and jam provide a balanced flavor that complements the neutral taste of the cookies. This dessert is also incredibly versatile, perfect for any season and adaptable with different types of jam or even fresh fruit toppings.
Perfect Occasion: This Custard and Cookie Cake is perfect for family gatherings, potlucks, or any casual event where a sweet, impressive dessert is desired. It’s particularly suitable for summer picnics or springtime brunches, as it can be made in advance and is easy to transport. This cake can also be dressed up for more formal occasions like anniversaries or festive celebrations by garnishing with fresh berries or decorative cookie crumbs.
Decoration Tips: For a beautiful presentation, consider layering the cookies and custard in a clear trifle dish to show off the layers. Top the cake with a layer of whipped cream and a sprinkling of crushed cookies or fresh berries to add color and texture. A drizzle of caramel or a sprinkle of powdered sugar can also enhance the visual appeal and add an extra layer of flavor.
- Ingredients:
- 360 grams of soda cookies (approximately 2 packages)
- 1 kilogram of dulce de leche or caramel spread
- 360 grams of red fruit jam
- 3 egg yolks
- 2 cups of milk
- 4 tablespoons of cornstarch
- 1/2 cup of sugar
- 1 tablespoon of vanilla extract
- Preparation:
- For the custard: In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch. Gradually add the milk while continuously stirring to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature, then chill in the refrigerator until it’s time to assemble the cake.
- Assembly: In a serving dish or cake mold, begin by layering soda cookies to cover the base. Spread a layer of dulce de leche over the cookies, followed by a layer of custard. Add a thin layer of red fruit jam over the custard. Repeat the layering process until all ingredients are used, finishing with a layer of custard.
- Refrigerate the cake for at least 4 hours or overnight to allow the layers to set and the flavors to meld.
- Decoration: Before serving, top with additional red fruit jam, fresh berries, or a dollop of whipped cream for an elegant touch.
Enjoy this sumptuous Custard and Cookie Cake, a perfect dessert that combines simplicity with delicious complexity!
