This no-bake refrigerator cake is made by layering cookies with cinnamon cream and chilling it in the refrigerator. The spiced cream softens the cookies and gives the cake a texture like sponge cake. It slices neatly for picnics or celebrations.
Beat the room-temperature butter with the granulated sugar until fluffy. Add the cold cream and cinnamon, then continue beating until the cream holds its shape.
Quickly dip the cookies in the milk to moisten both sides. Remove them right away so they do not fall apart.
Arrange the dipped cookies side by side on a serving tray and spread a thin layer of cinnamon cream over them. Continue layering cookies and cream until you run out.
Cover the top with the remaining cream, cover with plastic wrap, and chill for at least 4 hours, preferably overnight. Sprinkle with a little cinnamon before slicing.
Chill the cake for at least 4 hours, preferably overnight. If you cut it too soon, the cookies will not soften and the slices may fall apart. Contains dairy (cream and butter) and gluten (cookies).
Toz şekeri azaltıp bal ile tatlandırmayı düşünüyorum; tarçının miktarını aynı bırakırsam kreması yeterince kıvam tutar mı, yoksa bal kremayı daha akıcı hale getirip katmanların arasından sızmasına mı yol açar?
Bir gece önceden hazırlayıp ertesi gün parti masasına taşımayı düşünüyorum; kremanın kıvamı dört saatten fazla beklediğinde daha da mı iyi oluyor yoksa bisküviler o kadar yumuşayıp tatlı dağılmaya mı başlıyor, merak ediyorum.
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