Exquisite layered cookie cake with sweet egg cream: a classic dessert with a delicious twist

Exquisite layered cookie cake with sweet egg cream: a classic dessert with a delicious twist

Treat yourself to this Layered Cookie Cake with Sweet Egg Cream, a classic and beloved dessert that combines smooth, creamy layers with the crunchy texture of Maria cookies. This easy-to-make dessert is perfect for any occasion and is sure to impress with its delicious layers and elegant presentation. The addition of sweetened egg cream adds a luxurious richness that elevates this simple treat into a gourmet experience.


Why you'll love this:

This dessert will please everyone with its delicious combination of textures and flavors. The creamy layers softened by the coffee-soaked cookies provide a comforting contrast, while the sweet egg custard provides a decadent, creamy filling that complements the subtle almond topping. It's a versatile dessert that can be made in advance, making it perfect for get-togethers where you want to spend less time in the kitchen and more time enjoying company.

Perfect occasion:

This layered cookie cake is ideal for celebrations, family gatherings or as a sophisticated dessert at dinner parties. It is also perfect for festive occasions like holidays or birthdays. The dessert's ability to be prepared in advance makes it a convenient choice for busy event days or for a large group.

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Decorating Tips:

For a stunning finish, sprinkle the top of the cake with flaked almonds and perhaps a light dusting of cinnamon or powdered sugar to enhance its visual appeal. Consider serving each slice with a dollop of whipped cream or a drizzle of caramel for added luxury. Presenting the cake on an elegant serving plate can further enhance its appeal, making it a focal point of your dessert table.


  • For the cake:
    • 1 can of condensed milk
    • 2 packets of heavy cream
    • 1 to 2 packets of Maria biscuits
    • Slivered almonds for garnish
    • 5 leaves of gelatin
    • Coffee as needed
  • For the sweet egg cream:
    • 4 egg yolks
    • 110 g of sugar
    • 80 ml of water


  1. Prepare the sweet egg cream:
    • In a saucepan, combine the water and sugar. Bring to a boil until thread stage (about 2-3 minutes).
    • Gradually pour the hot syrup over the egg yolks, whisking vigorously. Return to low heat and cook until thickened. Cover with plastic wrap and refrigerate.
  2. For the cake:
    • Hydrate the gelatin leaves in a bowl of water.
    • Brew the coffee and let it cool to room temperature.
    • In a bowl, beat heavy cream until stiff. Add the condensed milk and continue to beat.
    • Warm the gelatin in the microwave if it is not completely dissolved, then mix it with a small amount of the cream mixture to temper it. Combine with remaining cream mixture and beat until smooth.
    • Dip the Maria biscuits in the coffee and line the bottom of a 20cm springform pan. Alternate layers of soaked biscuits and cream mixture, finishing with a layer of cream.
    • Refrigerate overnight.
  3. Final assembly:
    • Spread the chilled sweetened egg custard on top of the cake.
    • Garnish with flaked almonds.

Enjoy this delicious treat that combines the simplicity of cookies and cream with the exquisite richness of sweet egg custard!

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