The Christmas milk cake is an easy and delicious dessert, perfect to surprise during the holidays. This recipe combines the smoothness of Camembert cheese with the sweetness of condensed milk, creating an irresistible cream that alternates with layers of Maria cookies soaked in cocoa milk. The final touch is provided by red fruit jam and white and dark chocolate, making it a true Christmas delight.
This cake is ideal for those looking for a no-bake option, quick to prepare and with a spectacular result. Its creamy texture and balanced flavor will win over everyone, from children to adults. Moreover, it is a versatile recipe: you can substitute the jam with strawberry or raspberry jam, or add chopped nuts for a crunchy touch.
The cake is assembled in layers: cookies, cream cheese and condensed milk, more cookies and jam, and topped with a layer of melted chocolate and fresh blueberries. The result is an elegant and festive dessert that can be prepared in advance and kept in the fridge until serving.
Cook
60 min
Servings
10
In a deep plate, mix the milk with the cocoa powder and set aside.
Line the inside of a mold with film. Lightly dip the cookies in chocolate milk, one by one, and place them inside the mold covering the bottom. Approximately 8 to 12 cookies are used, depending on the size of the mold, and are placed one next to the other. If there are any uncovered spaces left between the cookies, they can be covered by putting a few more on top. Book.
In a bowl, mix the condensed milk with the cheese until you get a cream. Use an electric mixer.
Cover the cookie base with half of the previous cream. Pair the cream with a spatula.
Put another layer of cookies on the cream and spread a thin layer of red fruit jam on them.
Cover the jam with another layer of cookies. Then, another layer of cream and another layer of cookies are spread.
In addition, melt the white chocolate in a water bath and use it to even out the surface of the cake. Cool it in the fridge.
Melt the dark chocolate in a water bath, add two tablespoons of chocolate milk and mix it well. Remove the cake from the fridge and from the mold. Place it on a rack and cover it with dark chocolate. Decorate it by making a Christmas tree with blueberries on top of the chocolate coating.
Make snowflakes on top with cream cheese, or with white icing like I did, taking advantage of a little bit that I had left over from the *homemade chocolate biscuits* that I prepared a few days ago. Store it in the fridge until ready to serve.
