A very simple yet cute dessert that can be assembled in 30 minutes. You do need to leave it in the fridge overnight though.
1 pkg of Maria cookies or a similar dry, round cookie
2 tbsp flour
2 tbsp cocoa powder
4 tbsp sugar
1 tsp vanilla flavor
1/2 tsp instant coffee powder
1.5 cup milk
4 tbsp butter
unsweetened coconut flakes
Mix the flour, sugar, cocoa powder, and coffee powder in a small pot. Slowly add in the milk and mix in as well as you can (it doesn't need to be completely smooth at this point). Heat on medium-high stirring constantly. The mixture should become smooth and thick. When the cream is very viscous, pull it off the heat, add the butter and keep stirring until smooth.
Stack the cookies layering the cream in between them. Put only a thin layer of cream, about half the thickness of a cookie.
When all the cookies are used up, lay the stacks on their sides and connect them into one roll. Coat the top with the cream and dust with coconut flakes. Roll this side to the bottom, and spread cream on all the other sides, coating with coconut. It should prevent the aluminum foil from sticking to the cake.
Roll it up in the foil and place it in the fridge overnight. The next day peel off the foil and slice the cake sideways.
You can prepare a coconut, almond or vanilla cream by leaving out the cocoa powder and adding in almond flavor, coconut flakes or vanilla sugar. Using the chocolate cream in combination with a white cream you can make brown and white stripes.
In Hungary we used to make this using Albert cookies, but it works equally well with the Norwegian Marie kjeks or the Spanish las galletas Maria. Though in my opinion, Albert cookies are tastier, with a stronger vanilla flavor :-)
Baklava – So Good, It’s Nuts!
10 hours ago