Name: No-bake Nutella and cookie cream cake
Yield: 6 servings
Cuisine: Slovak
Ingredients: 1 l Milk; 500 g Butter cookies; 200 g Nutella (chocolate hazelnut spread) (or caramel); 5 tbsp Cornstarch; 3 tbsp All-purpose flour; 1 cup Superfine sugar; 8 g Vanilla sugar; 100 g Butter; 1–2 tbsp Powdered sugar; 500 g Heavy whipping cream; 70 g Shredded coconut (desiccated); 8 g Whipped cream stabilizer

Instructions

Tip: tap a step to mark it as done.

First, make the cream filling. Reserve 300 ml of the milk and whisk it with the flour and cornstarch in a separate bowl until smooth. Heat the remaining milk with the superfine sugar and vanilla sugar.
When the milk comes to a boil, pour in the flour and cornstarch mixture and cook, stirring constantly, until the filling thickens. Let cool, then stir in the butter.
Whip the heavy cream with the powdered sugar and whipped cream stabilizer until stiff. Fold in half of the coconut.
Arrange a layer of cookies in a 25 × 25 cm pan, spread with Nutella or caramel, and cover with another layer of cookies. Spread the cooked cream filling over them, then add another layer of cookies.
Spread the coconut whipped cream over the top and sprinkle with the remaining coconut. Refrigerate the cake for 2 hours to set so it is easier to slice.

Tip: Briefly warm the Nutella in the microwave or over steam before spreading it so it spreads thinly without breaking the cookies under the knife.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 1331 kcal
Protein: 16 g
Carbohydrates: 141 g
of which sugars: 86 g
Fat: 80 g
of which saturates: 55 g
Fiber: 4.6 g
Salt: 0.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Krémový zákusok zo sušienok s Nutellou – bez pečenia