No-bake cookie cake
I rarely make elaborate cakes for tea, preferring simple, inexpensive recipes. This was my first attempt at this no-bake cake, made to try the cream cheese prepared from frozen kefir linked below. It turned out pleasantly sweet, with a light coffee flavor. Next time I might leave out the coffee and add banana or softened dried apricots between the layers.
I had "Zavariki". These are dry cookies made from choux pastry. Very airy and light. I think any other similar cookie would work.
Place the defrosted and drained kefir in a mixer bowl and add condensed milk. The photo shows that more than half a can of condensed milk was poured. It turned out very sweet. So half a jar will be enough.
Beat the cream.
Heat the milk until hot, add coffee and sugar. Stir until completely dissolved.
Line the mold in which you will assemble the cake with cling film. Dip the cookies into milk and coffee, swirl them around a little and place them tightly on the bottom of the mold. Cover the top with a third of the cream.
Add another layer of dipped cookies, arranging them across the previous layer rather than in the same direction. This helps the cake hold together when sliced.
Place the assembled cake in the refrigerator for 4-5 hours.
Before serving, carefully place the cake on a plate. Remove the film and sprinkle with cocoa.