Milkmaid cake

Ingredients for 1 servings:

• 250 g butter biscuits
• 130 g butter
• 500 ml whipped cream
• 1 pack of cream stiffener
• 1 can condensed milk, approx. 390 g, sweetened, (Milchmädchen)
• 15 g gelatin powder, white
• some water
• 100 ml milk or cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 35 minutes

No baking

Finely crumble the butter biscuits in a mixer or a freezer bag. Melt the butter and knead it well with the biscuit crumbs. Spread this mixture into a springform pan and press it down evenly. Let the gelatine (approx. 1 1/2 sachets) swell with water in a small saucepan according to the package instructions. Whip the cream with the sachet of cream stiffener until stiff peaks form, then slowly fold in the condensed milk and mix well. Add the milk or cream to the swollen gelatine and dissolve over low heat, stirring constantly until no lumps remain, but do not allow it to boil. Now add the dissolved gelatine to the cream and condensed milk mixture, stir gently, and spread it over the biscuit base. Cover the springform pan with plastic wrap and let the cake set in the refrigerator for about four hours. Then carefully loosen the cake along the edge of the pan using a knife and remove the ring. This cake can be decorated and topped with whatever you like. In the picture, I sprinkled butter cookie crumbs over it and decorated it with hazelnut biscuits, but you can also use fruit, berries, desiccated coconut, flaked almonds, brittle, and much more.