Today’s recipe is very special. First thing is, you can prepare it without baking. Second: it is super easy, when I prepared it for the first time I was 10 years old – and succeeded. And the third one – it is Bulgarian. Every woman in Bulgaria knows that cake, and each has her own version of it. The recipe I share with you here is the one I learned from my Mom. She found out that the combination of heavy cream with a little nutella is sooooooo delicious and a perfect topping.

For me, this cookie cake tastes like home, it reminds me of my childhood and it makes me happy. It is more than just cake. It is an explosion of memories.

What I really like about this recipe is, that it is made in no time and you can easily prepare it one or two days before bringing it to a party. According to my own and other’s experience I can say, that many people will love the cake, especially children like the chocolate flavour and the creaminess. Even very young kids can eat it, because the cookies become soft and do not need to be chewed a lot.

So, I can only recommend it to you. It is worth a try.

Bulgarian Shortbread Cake (no bake)

(makes about 10 pieces)

400 g (14 oz) shortbread
1 l (4 cups + 4 tbsp) milk
2 pck. Chocolate pudding powder
6 tbsp. sugar
500 ml (2 cups) heavy cream
3 tbsp nutella

sprinkles (optional)

Place one layer of cookies in a rectangular cake pan. (Everything about 25 cm x 25 cm/10“x10“ is okay.)

Prepare the pudding as written on the package with the milk and sugar. Pour a part of the hot pudding on the cookies, which is enough to cover them and smooth it down. Place another layer of cookies on top of the pudding. Put one more layer of pudding on top. Continue like this, until you have no more pudding, the last layer must not be cookies.

Let the cake cool completely. Prepare the topping in the meanwhile.

Beat the heavy cream with a mixer until it is stiff. Add the nutella and stir just to combine. When the cake is cooled, place the cream on top and smooth down. Spread some sprinkles onto the cream layer. Let the cake chill for at least one hour in the fridge.

Serve and enjoy :)