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Milkmaid cake

updated

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Ingredients for 1 servings:

  • 600 ml cream
  • 300 g cream cheese
  • 250 ml condensed milk, sweetened, e.g. Milchmädchen
  • 3 packages of butter biscuits
  • 4 packs of cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

First, whip the cream with two packets of cream stiffener until stiff and refrigerate. Beat the cream cheese with the Milchmädchen (milkmaid) until creamy, then stir in the last two packets of cream stiffener. Now fold the cream into the Milchmädchen (milkmaid) cream. Adjust a baking frame so that either 15 or 18 butter cookies will fit. Now layer them, starting with the butter cookies and ending with the cream. I get 5 butter cookie layers. Now refrigerate for about 5 hours or overnight. For decoration, crumble about 2-3 cookies and sprinkle on top, if desired. When I make this cake, I always make my own sweetened condensed milk.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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