Welcome to the wonderful world of no-bake desserts! This No-Bake Cookie and Condensed Milk Cake is a true lifesaver for when you crave something sweet and impressive without turning on the oven. It features a beloved ingredient from Eastern European childhoods, varenaya sgushenka, which is a thick, caramelized condensed milk similar to dulce de leche. This simple yet elegant cake combines a crunchy cookie crust with a rich, creamy caramel filling, all topped with light whipped cream. It's the perfect treat for celebrations, family gatherings, or a cozy evening in.
No-Bake Cookie and Condensed Milk Cake
Ingredients for the Crust
- 300 g shortbread cookies
- 100 g butter
- 50 g milk
- vanilla to taste
Ingredients for the Condensed Milk Cream
- 350 g mascarpone
- 250 g varenaya sgushenka (caramelized condensed milk, similar to dulce de leche)
- 100 g marmalade (fruit jelly candy)
Ingredients for the Whipped Cream Topping
- 200 g heavy cream (33% fat)
- 30 g powdered sugar
- cocoa powder
- milk chocolate
How to Make a No-Bake Cookie and Condensed Milk Cake
Place sweet shortbread cookies into a blender bowl with the blade attachment.
Pour the liquid ingredients into the bowl with the crushed cookies.
Pour the shortbread crumbs mixed with butter and milk into the pan.
First, let’s make the crust – the base of the cake. Place sweet shortbread cookies into a blender bowl with the blade attachment.
Grind the cookies into crumbs. Melt the butter with the milk. Add vanilla extract, if desired. Pour the liquid ingredients into the bowl with the cookie crumbs. If you don’t have a blender, you can crush the cookies with a rolling pin in a bag and mix the crumbs with the butter and milk in a bowl.
Place a sheet of parchment paper on the bottom of a springform pan (18-20 cm / 7-8 inches in diameter), then clamp the ring shut. Pour in the shortbread crumbs mixed with butter and milk.
Use a spoon to press the mixture evenly across the bottom of the pan to form a crust of uniform thickness.
Use a spoon to press the mixture evenly across the bottom of the pan to form a crust of uniform thickness. Place the pan in the refrigerator for a while.
Mix the cream with varenaya sgushenka (caramelized condensed milk).
Spread the caramel cream over the chilled crust.
Distribute the cream in an even layer over the entire crust.
Now, let’s mix the cream with varenaya sgushenka (caramelized condensed milk, similar to dulce de leche). The ingredients for it should be at room temperature. Whip the varenaya sgushenka for a few minutes, gradually adding the mascarpone in small portions. Whip the cream on low speed until it becomes fluffy and smooth.
Spread the caramel cream over the chilled crust.
Distribute the cream in an even layer over the entire crust.
Place pieces of marmalade on the cream and gently press them in to make the surface even again.
Cut the marmalade (fruit jelly candy) into small pieces. Place the marmalade pieces on the cream and gently press them in to make the surface even again.
Refrigerate the cake for 5-10 hours, preferably overnight.
Transfer the whipped cream into a piping bag with a decorative tip.
Decorate our cake with whipped cream.
Refrigerate the cake for 5-10 hours, preferably overnight. Decorate before serving. When it’s time to serve the cake, remove the springform ring. To do this, run a knife between the cake and the pan, then release the clamp. Lift the cake with the parchment paper off the base and carefully slide it onto a serving platter.
Prepare the whipped cream topping. Whip the chilled heavy cream (33% fat) and powdered sugar. Transfer the whipped cream into a piping bag with a decorative tip.
Decorate our cake with whipped cream.
Decorate the cake with cocoa and grated chocolate. Keep refrigerated until serving.
Using a grater or a knife, finely grate dark or milk chocolate. Place a teaspoon of unsweetened cocoa powder into a small sieve. Decorate the cake with cocoa and grated chocolate. Keep it in the refrigerator until serving. From my experience, the cake stays beautiful and delicious for a day if stored in the fridge. If you’re worried about the stability of the cream, add 1 teaspoon of whipped cream stabilizer while whipping.
And there you have it – a stunning and incredibly delicious cake made with minimal effort! We hope you enjoy every bite of this creamy, caramel-infused dessert. Feel free to get creative by adding a layer of sliced bananas or a sprinkle of toasted nuts between the crust and cream. This cake pairs beautifully with a hot cup of coffee or tea. Store any leftovers in an airtight container in the refrigerator for up to two days. Enjoy your baking-free baking adventure!
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