Biscuit Cake with Lemon Condensed Milk Cream (No Baking)

No need to knead the dough, and no need to turn on the oven. I will prepare the cream for the cake from condensed and ordinary milk with the addition of lemon juice, then the cream is obtained with a pleasant sourness and not cloyingly sweet. The recipe is simple, another variation of the cake without baking, but with a successful cream, which turns a banal recipe into a delicious treat for tea!

Ingredients

• Shortbread cookies (with baked milk flavor) - 900 g
• Lemon (large) - 1 pc. (150 g)
• Milk - 300 ml
• Condensed milk - 1 can (380 g)
• For decoration (to taste):
• shortbread cookies
• Chocolate

Directions

1. Squeeze out the juice from the lemon.
2. For cream, mix milk with condensed milk.
3. Mix with a mixer at low speed.
4. Add lemon juice. We mix.
5. The cream turns out quite liquid, as it should be.
6. Any form of a suitable size, with high sides, is lined with cling film so that the edges of the film hang from the sides of the form. (I used a plastic food container.)
7. We spread the cookies in layers, smearing with cream (leave a little cream to grease the finished cake).
8. When the form is filled, close the biscuit cake with the edges of the film and send it to the refrigerator overnight.
9. When the cake is well saturated, cover it with a dish on which we will serve the cake, and quickly turn it over along with the form. We remove the form and the film.
10. Lubricate the top and sides of the cake with the remaining cream.
11. Decorate the cake as you wish. I decorated with cookie crumbs and chocolate.
12. We rub the chocolate on a grater.
13. Crush the cookies into crumbs with a rolling pin.
14. Sprinkle the cookie crumbs on the sides of the cake first. Then, using silicone molds for cupcakes, decorate the top of the cake with crumbs.
15. Remove the cupcake molds and sprinkle the cake with grated chocolate.