Sweet Cow bliss: The no‑bake cake delight stealing the show

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. 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 fulfills 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 them 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 packages of large butter biscuits.

Custard Cream:

• About 475 millilitres of milk,
• 1.5 packages of vanilla pudding mix,
• 125 millilitres of sugar,
• 1 stick of butter.

Additional Layers:

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

Whipped Cream:

• About 500 millilitres of 30% cream,
• 1 package of vanilla sugar,
• 1 teaspoon of gelatin,
• 60 millilitres of hot water.

Preparation Method:

1. On a baking sheet 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 125 millilitres 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 plastic wrap.
4. Beat the cooled cream with the softened butter until you obtain a fluffy mass.
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!