Cookie cake with custard

1. The cooled custard is whipped with a mixer into a fluffy mass. Before cooking, the cream should stand in the refrigerator all night or at least a couple of hours.

2. Pour the well-cooled cream into a deep bowl, start beating with a mixer at the lowest power. Beat the cream to a fluffy creamy consistency. We gradually increase the power of the mixer, but we start whipping exclusively at the minimum!

3. We introduce the whipped cream in parts into the custard, each time we mix the mass very carefully with a silicone spatula. You won't need a mixer at this stage.

4. Crackers are crushed into crumbs using a blender. You can also put the cookies in a tight bag and grind them with a rolling pin. The crumb should be fine and homogeneous.

5. In the form in which we will assemble the cake, we spread one third of the cookie crumbs in an even layer. Then cover the crumb with cream. It is convenient to do this with a cooking bag.

6. Then pour another third of the crumbs on top of the cream and cover it again with an even layer of cream. Then pour the remaining crumbs.

7. We send the cake form to the refrigerator. In the meantime, let's start cooking ganache.

8. Pour the cream into a small saucepan, send it to the fire. Bring the cream to a boil, but do not boil. We break the chocolate into squares.

9. Put the chocolate in the hot cream, let it melt completely, and then mix the ganache.

10. The ganache turns out to be quite thick when it cools down. We spread it on the surface of the cake, level it with a culinary spatula.

11. We send the cake to the refrigerator overnight (for about 8-10 hours). During this time, the crumb will be well moistened and soaked with cream, forming a kind of cake cakes.

12. Such a cake is not removed from the mold, but is cut into portions right in the mold. And then it is served on a saucer with a spatula.

Have a nice tea party! It will be unforgettable!