5: Pour a layer of the milk cream and butter over the biscuits, covering them completely. Repeat the process alternating the cookie layers with the mixture until you have used all the ingredients.
6: Finish the cake with a layer of cream and decorate the top with a chocolate ganache combined with chocolate flakes, nuts or fresh fruit.
Cover the cake with plastic wrap or a lid and let it rest in the refrigerator for at least 4 hours, or preferably overnight, to allow the cookies to soften and form a perfect texture.
Tips and tricks for this cake
Choice of biscuits: You can experiment with different types of biscuits to achieve varied textures and flavours. Digestive biscuits are healthier and have a distinct taste, while Maria biscuits are classic and soak up perfectly in the milk mixture.
Cream consistency: Make sure the butter is at room temperature to achieve a creamy consistency. If the mixture is too thick, you can add a little milk to thin it out.
