No-Bake Cookie and Condensed Milk Cake
Delicious, quick, chocolatey, and inexpensive! Perfect for when guests are on the doorstep. Goldfish-style fish crackers are just great for a no-bake cookie and condensed milk cake. Thanks to their small shape, the crackers soak up the cream very well without getting soggy and hold together nicely. You get a neat cake, pretty when sliced, and delicious.
Cooking method
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Step 1:
How do you make a no-bake cookie and condensed milk cake? Gather the ingredients. Buy unsalted fish-shaped crackers. Use sour cream with 20-30% fat content.
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Step 2:
In a bowl, combine the sour cream and condensed milk. Stir until smooth. You can replace the sour cream with heavy cream or mascarpone. If you like, add vanilla sugar (about 1 tbsp) or vanillin (a knife-tip's worth). Be sure to read the package directions - if you add more vanillin than needed, the cake will taste bitter.
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Step 3:
Finely chop the walnuts with a knife or grind them in a blender, then add them to the cream. Stir. The nuts will be more fragrant and tastier if you toast them lightly in a dry skillet. Instead of walnuts, you can use any other nuts - almonds, hazelnuts, or peanuts.
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Step 4:
Add the crackers to the cream and mix until everything is evenly combined.
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Step 5:
Take a round cake pan (18-20 cm / 7-8 in in diameter) and line it with plastic wrap so the sour cream mixture doesn't leak out. You can also use an enamel bowl or a silicone or plastic mold. Spoon in the mixture. Smooth the surface with a silicone spatula.
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Step 6:
Cover with plastic wrap and refrigerate for 4-5 hours, or better yet overnight. In that time it'll soak through nicely and taste even better.
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Step 7:
The next day, free the cake from the wrap and quickly but carefully flip it onto a flat serving plate.
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Step 8:
Prepare the chocolate and butter for the glaze. Take the butter out of the fridge ahead of time so it has a chance to soften.
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Step 9:
Break the chocolate bar into small pieces and put them in a saucepan. Add the softened butter and melt over the lowest heat, stirring constantly.
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Step 10:
Pour the cooled chocolate glaze over the cake. Smooth it out.
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Step 11:
Put the cake in the fridge for 15 minutes so the glaze sets. Before serving, decorate the cake with chopped nuts or sliced almonds and fresh mint leaves.
- You can buy condensed milk already boiled (dulce de leche) or boil it yourself. To do so, submerge the can of condensed milk in a pot of boiling water. It's important that the water completely covers the can, or the can may burst. Boil for about 3 hours over low heat. Carefully remove the can and let it cool at room temperature.
- You can decorate the cake with fruit preserves or fruit slices.
- Along with the crackers, you can add dried berries (cherries, raspberries) or chocolate chunks to the cake.
Caloric content of the products possible in the composition of the dish
- Sour cream, 30% fat - 340 kcal/100g
- Sour cream, 25% fat - 284 kcal/100g
- Sour cream, 20% fat - 210 kcal/100g
- Sour cream, 10% fat - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Walnuts - 650 kcal/100g
- Black walnut, English - 628 kcal/100g
- Black walnut, Persian - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted country butter - 661 kcal/100g
- Salted country butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Coffee cookies - 589 kcal/100g
- Wafer cookies - 540 kcal/100g
- Kurabiye cookies - 489 kcal/100g
- Butter cookies - 510 kcal/100g
- Chocolate cookies - 406 kcal/100g
- Dark chocolate - 539 kcal/100g
- Boiled condensed milk - 328 kcal/100g
