Butter biscuit cake with milk cream

Ingredients for 1 servings:

• 2 packs of chocolate butter cookies
• 1 can condensed milk, sweetened (Milkmaid), 400 ml
• 3 cups of whipped cream, cold, 200 ml each
• 2 packs of cream stiffener
• 2 tbsp sugar
• some cocoa powder

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

simply

Whip the cold whipped cream, cream stiffener, and sugar until stiff peaks form. Gradually add the whipped cream and whisk until a creamy, yet not too runny, consistency is achieved. Take a rectangular baking pan (approx. 20 x 30 cm) and line the bottom with butter cookies. Place a layer of whipped cream on top, then cover with butter cookies. Repeat this process until the top of the baking pan is reached or until all the cookies or cream are used up. Important: The top layer should be the whipped cream. Finally, dust the cake with cocoa powder and refrigerate the pan for about 2 hours. This will make the cookies nice and soft and the cream a little firmer.