Method of preparation
First I prepare the cream. In a deep bowl I mix the cottage cheese, cream cheese and condensed milk. I stir well with a spatula or spoon until a smooth and homogeneous mixture is obtained. If you wish, you can use a blender or a mixer, but the cream turns out excellent by hand. The end result should be a thick, delicate and slightly sweet cream .
I cover a cake pan or rectangular pan with kitchen foil, placing it crosswise – this way the cake will be very easy to remove later. I spread a thin layer of cream on the bottom.
I quickly dip the biscuits in the milk – just for 1–2 seconds , and arrange the first row. I spread a layer of cream on top. I continue alternating biscuits and cream until the products are finished. Usually I get 4–5 layers . I finish with a generous layer of cream on top and cover the form with foil.
I place the cake in the refrigerator for at least 2 hours so that it can set well and the cookies can soften completely.
Decoration
Once the cake has set, I carefully remove it from the pan and sprinkle with grated chocolate. If desired, you can add:
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coconut shavings
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ground or coarsely chopped nuts
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cocoa
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fresh fruit or berries
Sometimes I pour melted chocolate on top – it looks very impressive and festive.
Useful tips
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Use softer biscuits that absorb milk well.
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Do not keep the cookies in the milk for more than 1–2 seconds, otherwise they will fall apart.
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After staying in the refrigerator the next day, the cake becomes even tastier .
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For a chocolate version, add 1 tablespoon of cocoa directly to the cream.
