Go Back

Cookie Cake with Dulce de Leche

A soft, layered cookie cake where dulce de leche pools between tender biscuits, celebrating contrasts in texture and flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dulce de Leche Cream
  • 400 g dulce de leche Use store-bought or homemade.
  • 300 g cream cheese Use full-fat cream cheese for best texture.
For Assembly
  • 300 ml chocolate milk Dip cookies briefly to avoid sogginess.
  • 1 box plain tea biscuits or similar cookies Other cookie options include digestive biscuits or plain shortbread.
  • to taste grated chocolate For decoration.

Method
 

Preparation
  1. In a bowl, combine the cream cheese and dulce de leche. Beat well until smooth and no lumps remain.
  2. Briefly dip the cookies one by one in the chocolate milk.
  3. Arrange a layer of the moistened cookies in a serving dish or mold.
  4. Spread a layer of the dulce de leche cream mixture over the cookies.
  5. Repeat this process, creating alternating layers of cookies and cream, until all ingredients are used.
  6. Finish with a layer of the cream mixture.
  7. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow it to set firmly.
Serving
  1. Slice with a warm, sharp knife for clean edges; wipe the blade between cuts.
  2. Serve chilled, on porcelain that catches the light.
  3. Consider adding a small spoonful of softly whipped cream or a scattering of sea salt crystals to enhance the caramel notes.

Notes

Keep covered and refrigerated; the cake keeps beautifully for up to 4 days. For freezing, portion into single slices wrapped tightly and thaw overnight.