400 grams of Maria type biscuits or Digestive biscuits
500 ml of milk
200 grams of sugar
2 teaspoons of vanilla essence
200 grams of butter at room temperature
2 tablespoons cocoa powder (optional)
Decorations of your choice (chocolate chips, nuts, fruit, etc.)
1. In a large bowl, pour the milk and add the sugar and vanilla essence. Mix well until the sugar is completely dissolved.
2. Add room temperature butter and mix until smooth and creamy.
3. If you want a chocolate variant, add the cocoa powder and mix until fully incorporated.
4. Take a source or mold suitable for refrigeration and begin to assemble the cake. Start by placing a layer of cookies in the bottom of the pan, making sure to cover the entire surface.
5. Pour a layer of the milk and butter mixture over the cookies, making sure to cover them completely. Repeat this process alternating cookie layers and mix until you have used all the ingredients.
6. Finish the cake with a layer of batter and decorate the top with your favorite toppings, such as chocolate chips, nuts or fresh fruit.
7. Cover the cake with plastic wrap or a lid and let it rest in the fridge for at least 4 hours, or preferably overnight, so that the cookies soften and a perfect texture forms.