COOKIE LAYER CAKE

This cake is SO addictive! Every time I think of it I feel like making another one.

It’s the classic cookie cake, or at least my classic way, because it is different at each home.
So I hope you like my version.
I made just 2 layers, but I suggest you to do 4 if you want it to last more than a few hours.

Ingredients:
36 rectangular cookies
Milk
75 g of chocolate (2.6 oz.)
2 tablespoons of heavy cream

For vanilla pastry cream:115 ml milk
½ tablespoon of cornstarch
2 tablespoons of sugar
1 egg yolk
1 teaspoon of vanilla extract

For chocolate pastry cream:115 ml milk
½ tablespoon of cornstarch
1 teaspoon of cocoa powder
2 tablespoons of sugar
1 egg yolk


Prepare the vanilla pastry cream.

Mix, in different bowls, half of the milk with 1 tablespoon of sugar and the vanilla; the other half of the milk with all the corn flour and finally the yolk with the other tablespoon of sugar. Mix everything in a pot and cooking over medium heat, keep stirring it until it gets dense. Remove from the heat and let it cool.

Prepare the chocolate pastry cream.

Mix, in different bowls, half of the milk with 1 tablespoon of sugar; the other half of the milk with all the corn flour and finally the yolk with the other tablespoon of sugar. Mix everything in a pot and cooking over medium heat. Add the cocoa and keep stirring it until it gets dense. Remove from the heat and let it cool.

For the first layers soak 12 cookies in the milk just on one side.

Place them with the dry side down.

Pour the vanilla cream.

Soak 12 cookies and place them on the top.

Pour the chocolate cream.

Soak 12 cookies and place them on the top.

Finally, melt the chocolate with the heavy cream and pour it on the top of the cake.

Refrigerate for at least two hours and try not to eat the whole cake!