This frozen cookie cake is made with vanilla wafers or Maria cookies that are layered with a whipped cream laced in dulce de leche and a chocolate sauce.
This is not a hard dessert to make but it does take some time. The chocolate sauce is basically a thick pudding that needs to cook at low heat while being stirred constantly. This requires patience and will not happen very quickly.
Dulce de leche is a caramel sauce that is very popular in South America. It is basically boiled sweetened condensed milk that can be made in twenty minutes in a pressure cooker or a couple of hours in a regular pan. We are going to whip some heavy cream with vanilla in it and then fold it into some dulce de leche. This will create a scrumptious cream that is not excessively sweet and has a subtle caramel flavor.
This cake does not require any baking and must freeze overnight. Once it has frozen you will have to allow it to sit at room temperature for about 10 minutes before cutting and serving it.
This frozen cookie cake is a very elegant dessert that can be made for any occasion. This is what you need to do for this exquisite dessert:
1 cup (250 ml) very cold heavy whipping cream
2 tsp. vanilla extract
1 – 14 0z or 387 grams can sweetened condensed milk
28 oz. milk (fill the empty condensed milk can twice)+ 1 cup for dunking the cookies
1 TBS cornstarch dissolved with ¼ cup milk
4 egg yolks
2 TBS unsweetened cocoa powder
½ cup dulce de leche (boiled condensed milk) or caramel sauce
30 vanilla wafers or Maria cookies
Milk or dark chocolate
Add 1 tsp. vanilla to cream and whip until you have stiff peaks. Cover and refrigerate.
Place the condensed milk, milk, cornstarch, egg yolks, 1 tsp. vanilla and cocoa powder in a pot and whisk together. Place pan on the stove and start cooking at medium heat, constantly stirring, until you have a smooth thickened mixture that resembles chocolate pudding. Remove from heat and stir until it cools down.
Place the dulce de leche in a bowl and whisk to loosen for a bit. Carefully fold in the whipped cream.
Put the remaining one cup of milk into a shallow pan and start dunking the cookies so as to wet both sides but not enough to much them up. Place the 6 wet cookies into a single layer inside an 8×8 inch (21×21 cm) pan. Top with one third of the dulce de leche mixture and spread out evenly. Top with another layer of 6 wet cookies.
Top this second layer with half of the chocolate sauce and spread out evenly. Layer six more wet cookies and add another third of dulce de leche and spread out evenly. Add another layer of cookies and the rest of the chocolate sauce. Spread it out evenly. Add a last layer of wet cookie on the chocolate layer and cover with the remaining dulce de leche. Spread evenly. Shave some chocolate on top with a vegetable peeler, tent with aluminum foil and freeze overnight.
The following day, remove the dessert from the freezer and allow sitting at room temperature for about 10 minutes. Cut your slices by following the indentations created by the cookies. You can serve nine large pieces or 18 smaller ones. Shave more chocolate on the cake and plate and serve.
To Make Dulce de Leche:
Remove the label off of a sweetened condensed milk can and place it in a pot. If you have a pressure cooker use it. If you don’t have one use a conventional pot, preferably a heavy one.
Cover the can with water and start boiling. If you are suing a pressure cooker the dulce de leche will be ready 20 minutes after the pressure starts. If you are cooking in a conventional pot it will take about 2 hours. You will have to make sure you replenish the water as it evaporates.
Make sure the can cools down completely before opening it or it will explode. You can refrigerate the cool can until you need the dulce de leche. Once you open it keep the contents in a closed container in the fridge.
CALORIES 217.69; FAT 10.59 grs (sat 6.14; mono 3.13; poly 0.49); PROTEIN 5.18 grs ; FIBER 0.68 grs; CARBS 26.43 grs; CHOLESTEROL 74.65 mg; IRON 0.72 mg; SODIUM 105.59 mg; CALCIUM 146.97 mg