Honey Custard No-Bake Cookie Cake

Delicate, with a subtle honey aroma — make life sweeter! A no-bake cake can be made from cookies and custard with honey. It is prepared without hassle from the most affordable products. Crushed cookies, nuts, coconut flakes, and chocolate are suitable as toppings. Children will especially like the cake.
cook time: 8h
Isla Thatcher
Honey Custard No-Bake Cookie Cake

Nutrition Facts (per serving)

405
Calories
11g
Fat
37g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Sugar 1 tbsp
Wheat flour 1 tbsp
Butter 20 g
Milk 250 ml
Eggs 1 pc
Honey 1 tbsp
Ready shortbread cookies 300 g

Recipe instructions

Step 1

Step 1
How to make a no-bake brownie from cookies? Prepare your food. Take any shortbread cookies, such as Jubilee, Coffee, etc. Milk is suitable for any fat content. Choose high-quality oil that complies with GOST, without vegetable fats. Honey is natural and delicious. The cake can be prepared without it.

Step 2

Step 2
First of all, cook the cream, as it will need time to cool. Take a saucepan with a thick bottom. This is important because the cream contains eggs and milk, which can burn if heated incorrectly. Read about different types of saucepans and saucepans in the article at the link at the end of the recipe. Pour sugar and flour into a saucepan. Pour in the milk while stirring constantly. Beat in the egg and mix the mixture thoroughly until smooth.

Step 3

Step 3
Place the saucepan on low heat. Cook the cream, vigorously stirring it with a whisk, until it thickens. This will take about 5 minutes. As soon as the first bubbles appear, remove the pan from the heat. Cool the custard base for a couple of minutes and then add butter to it. Stir the cream and leave it to cool.

Step 4

Step 4
In the meantime, prepare the cookies. Grind it in any convenient way — in a blender, through a meat grinder or, like me, with a rolling pin. You should get fine crumbs. Pour it into a deep bowl.

Step 5

Step 5
Add honey to the completely cooled cream and mix it well. If your honey is thick, heat it a little in a water bath.

Step 6

Step 6
Set aside about 50 grams of crumbs in a separate plate — you will need it for breading. Pour the custard into the remaining crumb mixture. Stir the mixture. If it seems runny to you, add a little more cookies. Just keep in mind that in the refrigerator the mass will become harder, as the oil will harden in it.

Step 7

Step 7
Form the mixture into balls of any size. Roll them in cookie crumbs. I breaded some of the cakes in coconut flakes and chocolate sprinkles. Put the cakes in the refrigerator for several hours — they will become firmer and tastier.

Step 8

Step 8
Serve the cakes to the table. Bon appetit!

Additional rubrics

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