Cake without baking cookies with souffle

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Ingredients

cookies with 400 g filling
milk 200 ml
sugar 300 g
citric acid 1 tsp
vanilla sugar 10 g
5 egg yolks
gelatin 25 g
egg whites 5 pcs.

Main Ingredients Eggs, Milk, Sugar
Serving 6 servings

Cooking:

First, separate the cookies and separate the filling. Soak gelatin in milk in advance. In a bowl with a thick bottom, mix milk, egg yolks, vanilla sugar, citric acid and sugar. We begin to heat over medium heat and add the filling from the cookies. Continuously stir with a whisk until thickened. Citric acid will give a pleasant sourness to the cream and will not allow the yolks to curl. If you wish, you can replace it with lemon juice. Remove the cream from the heat, cool slightly. Melt the gelatin in a water bath or microwave and add to the custard. Send to cool to room temperature. Meanwhile, put five egg whites in a water bath. Mix with sugar and continuously stir until completely dissolved. Begin to whisk without removing from the steam bath. It takes about 5 minutes - no less. The proteins will be very thick and hot. We don’t need any raw ones. When the protein cream is ready - mix it with the custard, it just needs to cool down a bit. Grind some of the cookies into crumbs. If you don’t have a detachable shape, you can cover any one with cling film and put a crumb of cookies on the bottom. Fill with cream on top, make a layer of whole cookies and align the remaining cream in the mold. We spread the top of the cake with cookies. Now we send the cake to the refrigerator until it freezes, as a rule it takes 2 hours, but it can take longer. We turn our cake into a dish and remove it from the mold, as shown in the video. Remove the film and cut for serving. Bon appetit!))