Bolo de bolacha (biscuit cake with milk cream)

Name: Bolo de bolacha (biscuit cake with milk cream)
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 500 g Sweet cherries; 1 can(s) (397 g) sweetened condensed milk; 200 g Whipped cream; 2 packages cream stiffener; 2 packages (200 g each) thin biscuits (e.g. wholemeal butter biscuits); 75 ml cold espresso

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

500 g Sweet cherries
1 can(s) (397 g) sweetened condensed milk
200 g Whipped cream
2 packages cream stiffener
2 packages (200 g each) thin biscuits (e.g. wholemeal butter biscuits)
75 ml cold espresso

Directions

1
Wash, stalk and stone the cherries. Whip the condensed milk and cream with the whisks of the mixer at the highest setting for about 10 minutes until creamy. Allow the cream stiffener to trickle in.
2
Line the bottom of an angular casserole dish (approx. 18 x 24 cm) with a layer of biscuits. Sprinkle with 1⁄3 espresso. Approx. 1⁄3 Spread cream and half of cherries on the biscuits. Cover with biscuits and press down carefully.
3
Sprinkle cookies with 1⁄3 espresso. Ca. 1⁄3 Add cream and rest of cherries. Cover with biscuits, press lightly and drizzle with remaining espresso. Spread the rest of the cream on top. Crumble the remaining biscuits and sprinkle over them.
4
Cover and freeze for at least 6 hours, preferably overnight. Take out about 30 minutes before serving and cut into pieces.