Easy icebox cake with Dulce de Leche
Ingredients
- 16 graham cracker sheets, 8,8 oz / 250 g or plain rectnagular cookies (see notes)
- 16 chocolate graham cracker sheets, 8,8 oz / 250 g or chocolate rectnagular cookies (see notes)
- 14 oz / 397 ml 1 can dulce de leche
- 1 cup / 250 ml cold milk
- ⅞ cup / 200 ml cold whipping cream
Instructions
- With an electric mixer whip the cream at high speed, until very thick. Using a rubber spatula gradually fold the dulce de leche into the whipping cream. Depending on the dulce de leche’s consistency, the mixture might not be completely uniform but this is fine.
- Pour the milk in a plate and quickly soak few regular cookies/ crackers inside. Arrange them on the bottom of a rectangular serving plate or pan. Spread on top some of the frosting.
- Soak some cocoa cookies/ crackers and arrange them on top of the frosting.
- Continue the process until using all the cookies or crackers. Ideally the cake will have six layers (3 plain and 3 chocolate). Spread the remaining frosting on top and around the sides of the cake.
- Wrap the cake in cling film and transfer it to the fridge for at least 6 hours or overnight.
- Before serving decorate with cocoa powder and fresh fruits.
Notes
- It is not mandatory to use two kinds of crackers/ cookies (chocolate and plain), you can just use one of them and double the quantity.
- Any kind of rectangular hard cookies can be used for this cake: shortbread, wafers, even homemade sugar cookies, etc.
For more recipes visit: daniscookings.comFollow @daniscookings in Instagram
