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Shortbread cake with cocoa and condensed milk without baking

No-Bake Shortbread Cake with Cocoa and Condensed Milk

A simple, quick-to-make, delicious cake! One of the easiest and fastest treats for tea — fit not only for a Sunday tea with the family but even for a holiday table — is this no-bake cake of cookies and condensed milk. The process is so simple and foolproof, requiring no cooking or ingredient prep, and all the ingredients are used ready-made, so you can even leave the making of it to a child. The flavor of these desserts can be varied depending on the ingredients and add-ins you use — different cookies, for instance, or add-ins like chocolate pieces and nuts.

Snezhana

Recipe author

Shortbread cake with cocoa and condensed milk without baking

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Composition / ingredients

Servings:

Shortbread cookies

500

Condensed milk

350

Butter

200

Cocoa powder

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 7 g

Fats 31 % 25 g

Carbohydrates 60 % 48 g

581 kcal

GI: 2 / 60 / 38

Cooking method

Cooking time: 30 min

Step 1:

Get the ingredients ready for the cake. For a treat like this, it's best to use shortbread-type cookies like tea biscuits or shortcake cookies. If you like, you can make these cakes with crackers or hard biscuits instead of shortbread for a different taste. Break the shortbread cookies into large pieces by hand, put them in a bag, and roll a rolling pin over the bag a few times to crush them into coarse crumbs; tip the crumbs into a deep bowl.
Step 2:

Make the cream for the cake. You can use dulce de leche (boiled condensed milk) for caramel notes, or regular condensed milk. Take the butter out of the refrigerator ahead of time so it's at room temperature, and put it in a deep bowl.
Step 3:

Pour the condensed milk into the bowl with the butter and add the vanillin and cocoa. If you don't like a chocolate flavor, you can leave out the cocoa, and the cream will just be plain.
Step 4:

Beat with a mixer or blender until you have a smooth, thick cream.
Step 5:

Pour the cream over the cookie crumbs in the bowl and mix thoroughly so all the crumbs are coated with cream and none are left dry.
Step 6:

Using a spoon or clean hands, mound the cookie-crumb-and-cream cake onto a flat plate in a heap. The cake is ready. Let it chill and soak well in the refrigerator, leaving it for a couple of hours. If you like, you can decorate the cake with fresh berries or grated chocolate, but it's so delicious it doesn't need any other flavorings.
Step 7:

Serve the cake with tea, coffee, or cocoa. Enjoy!