Pastry-free shortbread cake with cocoa and condensed milk

6 servings
30 min

Let's make the ingredients for the cake. It is better to use shortbread cookies for such a treat like "tea, " "for coffee, " "anniversary. " If desired, instead of sand, you can make cakes from a cracker or a long cookie, you will get a different taste. We break shortbread cookies with our hands into large pieces, put them in a bag, roll them several times with a rolling pin over a bag of cookies so that it is crushed into large crumbs, and pour the crumbs into a deep bowl.

We make cake cream. Condensed milk can be boiled, then the cream will taste with caramel notes, or you can use ordinary condensed milk. We take the butter out of the refrigerator in advance so that it is at room temperature, put it in a deep bowl.

We pour the condensed milk into a bowl of butter, add vanillin and cocoa. If desired, cocoa can not be added if you do not like the chocolate taste, then the cream will be just creamy.

Beat with a mixer or blender until a thick cream is homogeneous in consistency.

Pour the sand crumb in a bowl with cream, mix thoroughly so that all the crumb is covered with cream, does not remain dry.

With a tablespoon or clean, put a blank of sand crumb cake with cream on a flat plate with a slide. The cake is ready. You need to let it cool well and soak in the refrigerator, leaving it for a couple of hours. If desired, the cake can be decorated with fresh berries or grated chocolate, but the cake is so tasty that it does not require any other flavors.

We serve cake to the table with tea, coffee or cocoa. Enjoy your meal!