Indulge in this Layered Cookie Cake with Sweet Egg Cream, a classic and beloved dessert that combines smooth, creamy layers with the crisp texture of Maria cookies. This easy-to-make dessert is perfect for any occasion and is sure to impress with its delicious layers and elegant presentation. The addition of sweet egg cream adds a luxurious richness that elevates this simple treat into a gourmet experience.
Why You’ll Love This:
This dessert is a crowd-pleaser due to its delightful combination of textures and flavors. The creamy layers softened by coffee-dipped cookies offer a comforting contrast, while the sweet egg cream provides a decadent and smooth topping that complements the subtle almond garnish. It’s a versatile dessert that can be prepared ahead of time, making it perfect for gatherings where you want to spend less time in the kitchen and more time enjoying the company.
Perfect Occasion:
This Layered Cookie Cake is ideal for celebrations, family gatherings, or as a sophisticated dessert at dinner parties. It’s also perfect for festive occasions like holidays or birthdays. The dessert’s ability to be prepared in advance makes it a convenient choice for busy event days or when catering to a large group.
Decoration Tips:
For a stunning finish, sprinkle the top of the cake with slivered almonds and perhaps a light dusting of cinnamon or powdered sugar to enhance its visual appeal. Consider serving each slice with a dollop of whipped cream or a drizzle of caramel for added luxury. Presenting the cake on an elegant serving plate can further enhance its appeal, making it a central highlight of your dessert table.
Ingredients:
- For the Cake:
- 1 can of condensed milk
- 2 packs of heavy cream
- 1 to 2 packs of Maria cookies
- Slivered almonds for garnish
- 5 sheets of gelatin
- Coffee as needed
- For the Sweet Egg Cream:
- 4 egg yolks
- 110 g sugar
- 80 ml water
Instructions:
- Prepare the Sweet Egg Cream:
- In a saucepan, combine water and sugar. Bring to a boil until it reaches the thread stage (about 2-3 minutes).
- Gradually pour the hot syrup over the egg yolks, whisking vigorously. Transfer back to low heat and cook until thickened. Cover with plastic wrap and refrigerate.
- For the Cake:
- Hydrate the gelatin sheets in a bowl of water.
- Prepare coffee and let it cool to room temperature.
- In a mixing bowl, beat the heavy cream until stiff. Add the condensed milk and continue to beat.
- Warm the gelatin in the microwave if not fully dissolved, then mix with a small amount of the cream mixture to temper. Combine with the remaining cream mixture and beat until smooth.
- Dip Maria cookies in coffee and line the bottom of a 20 cm springform pan. Alternate layers of dipped cookies and cream mixture, finishing with a layer of cream.
- Refrigerate overnight.
- Final Assembly:
- Spread the chilled sweet egg cream over the top of the cake.
- Garnish with slivered almonds.
Enjoy this delightful treat that combines the simplicity of cookies and cream with the exquisite richness of sweet egg cream!
