Transcription
There are many different versions of this classic cookie cake. But all with the same fundamental ingredient: love. Hello, come in, welcome. You can enter Beatriz's Mom's Kitchen. I'm going to use these cookies. For me, they are the best because they absorb a lot of liquid without breaking. Any questions? Where are the ingredients from? Whatever you want, leave it in the comments, and I'll be happy to help you. I'm going to use this container that measures 27 by 20. I'll prepare the mixture to soak the cookies. A glass, completely full, of milk. That's 250 ML. With three large, heaping tablespoons of soluble cocoa. And directly into a saucepan, I'm going to put two packets of flan mix. "El Niño" or "Potax," it's exactly the same because they are the same, 32 grams each. And here go eight large tablespoons of sugar. Seven and eight. From 1 liter of milk, I'll set aside a glass. And this way, it mixes more easily. The sugar will also help prevent lumps. And now the rest of the milk, to complete the liter. That is, three more glasses. It's semi-skimmed milk that I'm using. The saucepan, the stove on low heat, and stirring non-stop so it doesn't stick or burn. And so I'll wait for it to thicken, for it to start to boil, and that's it. Now bubbles are starting to appear. I turn off the stove, and the flan mix cream is ready. It needs to be put in while hot and immediately because it thickens more as it cools. I'll start with a layer of cookies soaked in cocoa, placed like this. And I'll cover them with the flan mix cream, covering them. And so, alternating layers of cookies soaked in cocoa and layers of flan mix. If you search on your search engine's magnifying glass for "Beatriz cocina tarta de galletas," all the versions I've published will appear, so you can choose. Keep in mind that this is the easiest and fastest. Look, I started and I'm finishing with a layer of cookies. But for this last one, spread a little margarine on the back, and you'll see how good it is. Pressing a little so they stick well. And now I'll leave it to rest in the refrigerator so the flan mix thickens completely. After 3 hours, the cake is ready to have the topping put on. Delicious and shiny with this dark chocolate for melting. It's 200 grams, cut into 25-gram chunks. 25 grams of margarine. And a 200 ML carton of heavy cream with 35% fat. The jug directly into the microwave. And in one minute at maximum power. It's already hot to be able to mix well. While it mixes, as it loses temperature, it will thicken a little. And it's already at the right point to pour slowly over the cake. And I'll return it to the refrigerator for the topping to cool. It can now be decorated. A very simple, homemade decoration, with no complications at all. With this ground cookie, like a border, and grated coconut, which goes tremendously well. And as a final touch, more cookie, matching the cake. Later I'll show you a slice. And just like that, it's delicious, but it benefits from resting overnight in the refrigerator. Even better with a very good slice, a wonderful smell, and this delicious portion with the softened cookies, the flan mix cream, the chocolate. Here I leave you the easiest version, my cookie and flan mix cake, which I recommend you make. Thank you very much from the heart for dedicating this little while to my channel, for leaving me a like, for sharing the video, for subscribing, which is free. Big hug, and I'll be waiting for you here tomorrow, in the same place and at the same time. Happy Mother's Day.