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Protein cake with milk and cookies without baking

No-Bake "Squirrel" Cake with Milk and Cookies

A quick cake for those with a sweet tooth. Just take a look in your fridge. The cake comes together fast and needs no cooking — just some room in the freezer. Most of the ingredients are usually already in any refrigerator. Perfect for sweet-tooths.

Nadezhda

Recipe author

Protein cake with milk and cookies without baking

Composition / ingredients

Servings:

Sugar

Eggs

Butter

300

Milk

Shortbread cookies

300

Walnuts

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 6 g

Fats 48 % 34 g

Carbohydrates 44 % 31 g

513 kcal

GI: 6 / 45 / 48

Cooking method

Step 1:

Take the butter out of the refrigerator ahead of time so it softens to room temperature. You can cut it into cubes. The photo shows hazelnuts, while the recipe calls for walnuts. It really doesn't matter — use whatever you have. I actually decorated the cake with almonds.
Step 2:

Take a deep bowl. Cream the eggs with the sugar in it. A wooden spoon is handier so you don't scratch the bowl while creaming. The bowl can be glass or porcelain.
Step 3:

Add the butter. Cream the whole mixture until smooth. It's ready when you no longer feel the grit of the sugar. This is the longest part of the process — you can put on some music or the TV.
Step 4:

Grind the cookies into fine crumbs in a coffee grinder or hand mill. Break up ¾ of the nuts into small pieces and set the rest aside. Add the cookies and crushed nuts to the mixture and stir thoroughly. Stirring as you go, pour in the milk until the mixture is thick.
Step 5:

Let it soak, then transfer to a mold lined with greased paper. I used a food-storage bag. You don't have to smooth the surface of the cake perfectly. You can sprinkle grated chocolate or cocoa on top.
Step 6:

Put it in the freezer until it sets completely. Above all, don't forget about it! If you can't give the freezer over entirely to your cake, wrap the mold in a freezer bag to keep it from absorbing any odors.
Step 7:

Once the cake has set, turn it out onto a plate and decorate the top with the reserved nuts. Keep it in the refrigerator until serving.

Note: this recipe uses raw eggs. If they can't be eaten raw where you live, skip this recipe. The cake may cause discomfort for people allergic to raw milk. The type of milk doesn't matter — you can use cow's milk, goat's milk, or even cream. If you don't have a suitable mold or your freezer is too small, you can freeze the cake rolled up like a log in a freezer bag.