Ingredients:
1 package of Maria cookies (approximately 200 g)
2 cups of whipping cream
1 cup of condensed milk
1 cup of milk
1 teaspoon of vanilla essence
1 envelope of unflavored gelatin (7 g)
1 can of peaches in syrup (approximately 400 g)
2 tablespoons of sugar (if the peaches are not very sweet)
Preparation:
Prepare the cream:
In a large bowl, beat the whipping cream until soft peaks form.
Add the condensed milk, milk and vanilla essence, and beat at low speed to combine everything well.
Dissolve the envelope of unflavored gelatin in 1/4 cup of hot water (make sure it dissolves well) and add this mixture to the whipped cream. Beat a little more until it is completely integrated and the mixture has a creamy consistency.
Prepare the cookies:
In a bowl, place the milk (if you want, you can add a little sugar to the milk) and soak the cookies one by one for a few seconds, so that they soak but do not fall apart.
Assemble the cake:
In a rectangular or square mold, place a layer of cookies soaked in milk, covering the bottom of the mold.
Add a layer of the cream mixture on top of the cookies.
Repeat the process, alternating layers of cookies and cream, until the mold is full, finishing with a layer of cream.
Decorate:
Cut the peaches into slices and place them on top of the top layer of cream. You can add a little syrup on top of the peaches for more flavor.
Refrigeration:
Let the cake rest in the refrigerator for at least 4 hours or preferably overnight, so that the layers settle and cool well.
Serving:
Serve the cake cold and enjoy its soft, creamy texture and the fruity touch of peaches.
Preparation time:
15 minutes of preparation.
4 hours of refrigeration.
Servings:
This recipe yields approximately 6-8 servings.
Ready to enjoy!