They bought a seemingly very good weighted cookie for tea, but at home they came out completely different and did not live up to expectations.
Or there is a half a kilo of cookies, purchased long ago, and now they even ate half with pleasure, but I don't want the second.
Well, what to do with such leftovers? Throw it away? Give it to someone?
And let's, as our mothers did - let's collect a cake from these unnecessary and tasteless cookies!
We offer several options at once.
From childhood, one often recalls a cake made of oatmeal cookies, which was dipped in sweet tea or compote, and then sandwiched with cottage cheese with sugar or condensed milk. Yummy!
In the summer, this cake acquired bright colors and tastes from the berries. It was especially juicy with strawberries, cherries or raspberries. Cottage cheese can be replaced with sour cream whipped with sugar or custard cream.
The most flavorful cookie cake was with raspberries sprinkled with grated chocolate. Well, just a sweet tale from childhood!
In winter, by the way, instead of berries, a banana or kiwi is perfect.
We continue the theme of berries. If you have frozen berries, then using water and gelatin, you can create a jelly cake dessert.
Crumble the cookies into a mold, pour the finished berry jelly on top, leaving a little for later. Let everything grab in the mold, then lay out the berries (boiled in syrup from which the jelly was made, or berries / fruits from compote or jam), and then pour all the rest of the liquid for the jelly.
And let the cake freeze in the refrigerator.
The most famous cookie dessert cake is, of course, tiramisu. At home, you can use any cookies, instant or brewed coffee to soak cookies and... custard. so or cream cheese from sour cream.
Decorate the dessert with half melted chocolate and custard or other cream of your choice.
For this cake, prepare a custard chocolate cream. In a saucepan, beat 4 eggs, add 1 glass of sugar and 2 tbsp. l. cocoa. Place in a steam bath and boil for a couple of minutes until a homogeneous thickening mass.
Remove from heat to cool and add 200 gr into the already cold egg mixture. soft butter in portions, whisking constantly. Vanilla sugar, zest or cognac optional for flavoring.
That's all. Enjoy your tea!
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