No‑bake delight: Sweet Cow cake steals the show at parties

This cake is a real treat for the taste buds, and its preparation is surprisingly simple. There's no need to worry about it rising, sinking, or ending up undercooked because this dessert doesn't go into the oven at all. Layers of crunchy biscuits, delicate cream, salty crackers, and bold blackcurrant jam create a unique flavour combination. It's the perfect cake for any occasion, sure to impress both household members and guests. It's said that even the pickiest mother-in-law won't hold back compliments. It disappears to the last piece, and requests for seconds are endless.

This dessert is the king of all parties. Sweet Cow is a layered cake that fulfils every sweet tooth's dreams. Here, everything comes together perfectly. It's not bland because salty crackers and tart blackcurrant jam contrast the sweet filling. Simple solutions are the best, and you can taste it in every piece of this dessert. The cake disappears in the blink of an eye, and its flavour lingers in memory.

Sweet Cow is perfect as a dessert for birthdays or name days, but it's also worth preparing for holidays.

Ingredients:

Base:

• 6 packs of large butter biscuits.

Custard Cream:

• Approximately 500 ml of milk,
• 1.5 packs of vanilla pudding mix,
• 120 g of sugar,
• 1 stick of butter.

Additional Layers:

• 1 large pack of salted crackers,
• 1 can of ready-made dulce de leche,
• 2 jars of blackcurrant jam.

Whipped Cream:

• Approximately 475 ml of 30% cream,
• 1 pack of vanilla sugar,
• 1 teaspoon of gelatin,
• 60 ml of hot water.

Preparation Method:

1. On a baking tray lined with parchment paper, tightly lay the biscuits to form the first layer of the cake.
2. Prepare the custard cream. Dissolve the pudding mixes and sugar in approximately 120 ml of milk.
3. Boil the remaining milk, pour in the pudding mixture, and cook until thickened. Set aside to cool. To prevent a skin from forming, cover the surface of the pudding with cling film.
4. Beat the cooled cream with the softened butter until you obtain a fluffy mixture.
5. Dissolve the gelatin in hot water and set aside to cool.
6. Whip the cream to stiff peaks with the vanilla sugar.
7. Add the cooled gelatin to the whipped cream and mix gently.
8. Spread the custard cream over the layer of biscuits.
9. Then layer the following: biscuits, dulce de leche, crackers, blackcurrant jam, and finally whipped cream.

Put the cake in the fridge for at least 3 hours to allow all the layers to set well. Before serving, you can further decorate the cake with cocoa or grated chocolate. Enjoy!