🇵🇹 This Is The Easiest And Most Delicious (No Bake) Portuguese Dessert | Portuguese Serradura Cake

This Is The Easiest And Most Delicious Portuguese Dessert. This recipe for Portuguese Serradura (or Portuguese cold cream and cookie cake) is one of the most successful no-bake dessert preparations in Portugal.
Usually this Portuguese cream and cookie cake is prepared in small glasses, but at Food and Glory we wanted to make this version in a more familiar format and we assure you that the result is soft, exquisite and, in addition, inexpensive.
If you've always wanted to know how to make Portuguese Serradura don't miss the step by step to achieve a very easy and successful dessert. You'll be delighted!
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Portuguese Serradura Cake Recipe (Portuguese cream and cookie cake).
🛒 Ingredients (mold 20 cm / 7,8 in diameter) (you can use 22 cm / 8,6 in) (8 servings:
🔸 500 ml heavy whipping cream (2 cups) (450 ml to whip + 50 ml to mix with the gelatin)
🔹 397 g condensed milk (1 can) (14 oz)
🔸 150 g Maria cookies (5,3 oz) (120 g for the base + 30 g to cover the surface)
🔹 80 g unsalted butter (6 tbsp)
🔸 6 neutral gelatin sheets (10 g / 1 tbsp)
Garnish (optional):
🔹 Heavy whipping cream
🔸 Mini Maria cookies or cookie pieces
🍳 No bake Portuguese Serradura Cake recipe of cookies and cold cream, step by step:
1️⃣ Crush the cookies with your food processor. Set aside 30 g (1 oz) for later. Put the rest in a bowl and mix with the melted butter. Pour the mixture over the base of the springform pan (covered with parchment paper), spread it evenly and press it well until compact. Refrigerate for 30 minutes.
2️⃣ Put the gelatine leaves to hydrate in cold water.
3️⃣ Whip 450 ml (18.7 fl oz) of the cream until almost whipped, it should be thick but creamy.
4️⃣ Put the rest of the cream (50 ml / 3 tbsp) in a saucepan, heat it and add the hydrated and drained gelatine. Stir until dissolved. Pour it over the condensed milk and mix until combined.
5️⃣ Then, pour the mixture over the almost whipped cream and mix with folding movements with a spatula.
6️⃣ Pour the mixture over the cookie crust and smooth the surface. Refrigerate for a minimum of 5 hours (best overnight).
7️⃣ Before serving, cover the surface with the crushed cookie that we had set aside. Garnish with whipped cream and mini cookies.
⚠️ Note: It is better to under-whip the cream than over-whip it, because if it is too stiff, when mixed with the condensed milk, it will be cut.

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Gracias por tu apoyo, querida Nerea!

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Lo conozco
Buenísimo

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Desde Vigo saludos.

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Te veo desde Barcelona

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Gracias 🤗

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Visto desde Estepona, Malaga

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Desde A Coruña

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Gracias por tu apoyo, Ángeles.

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Hola!!!! Té sigo desde Motril... Granada...me encantan tus recetas y lo bien qué las explicas... gracias por compartir con nosotros...😘😘..

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Un manjar...!!!!😋😋😋

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Totalmente, Edu! 😍👌

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Es una de mis texturas favoritas...😋 tengo que hacerla ❤👍

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Y verás qué maravilla, Rosi! 😍😍

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Hola, Maríasu! Te damos las gracias por tu apoyo, amiga.

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España Gran Canaria

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Gracias por comentar 👌

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Queda muy dulce?

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Hola! No es exagerado, pero sí se nota el dulzor al llevar leche condensada en la crema. Un abrazo.