Cookie Cake Recipe

Ingredients
125 grams of butter
½ cup of extra fine sugar
2 eggs (separate the whites from the yolks)
100 grams of ground almonds
2 drops of almond essence
2 tablespoons of rum
½ cup of milk
24 rectangular sweet cookies
1 and ¼ cup of liquid cream, beaten
1 and ½ cup of almonds toasted and laminated

• Preparation time: 45 minutes plus 1 night in the refrigerator
• Baking time: None

Preparation

1. Beat the butter and the sugar in a small bowl until you obtain a light creamy mixture. Add in the egg yolks and continue beating. Add in the almonds and essence and mix well.
2. Put the egg whites in a small dry bowl. Use an electric mixer to beat them until they are fluffy. Use a metal spoon to mix the almonds into the egg whites. Refrigerate the preparation for 20 to 30 minutes until it becomes consistent but not hardened. Mix the rum and the milk in a flat plate.
3. Dip six cookies into the rum and milk mixture. Then place them over a sheet of aluminum foil in two long lines forming a rectangle. Cover with a third part of the almond mixture. Repeat the same process two more times, and finally put a layer of cookies on the top. Wrap the cake with aluminum foil and keep it in the refrigerator for one night. Before serving, put it over a serving dish. Decorate it with whipped cream and toasted laminated almonds.

 

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