Tarta de la Abuela en Versión Chocolate Blanco - ¡Fácil y Sin Horno!

In today's video, we're going to see how to make a delicious Grandma's Cookie Cake in a white chocolate version, and the best part is, you don't need an oven! This recipe is perfect for those looking for a delicious and quick dessert. Follow our simple steps and enjoy a creamy and smooth cake that will delight everyone on any occasion, from birthdays to special celebrations. 📋 INGREDIENTS LIST: Rectangular toasted cookies (as many as needed) 300g white chocolate 400ml heavy cream (35% fat) 170g sweetened condensed milk Milk for soaking the cookies Chocolate sprinkles A little grated white chocolate ✅ MY RECIPE BOOK - https://amzn.to/3q3Vx5m 📒 Recipes written on my blog - https://www.platosfacilescontamara.com/ Follow me on: FACEBOOK -   / platosfacilesoficial   INSTAGRAM -   / platosfaciles   TIKTOK -   / platosfacilestamara   TWITTER -   / platosfaciles   TELEGRAM - https://t.me/platos_faciles 📘 RECIPE SUMMARY STEP BY STEP: 1 - Melt the white chocolate in a non-stick saucepan over low heat, stirring continuously with a silicone spoon to prevent burning. Once melted, remove from the heat and let it cool slightly. 2 - In a large bowl, whip the very cold heavy cream with an electric mixer at high speed until creamy and the beaters leave trails that disappear. It doesn't need to be very stiff. 3 - Add the condensed milk to the cream and mix until well combined. 4 - Add the melted white chocolate to the cream and condensed milk mixture. Use a spatula or silicone spoon to fold it in until everything is well combined. 5 - Prepare a 24x14x7 cm loaf pan by lining the inside with cling film, which has been lightly dampened with water so it adheres well. 6 - Cover the bottom of the pan with a quarter of the cream and white chocolate mixture, smoothing it with the back of a spoon or spatula. 7 - Place the cookies, lightly soaked in milk, on top of the mixture. Press them down lightly to ensure they are firmly in place. Use whole cookies and cut them as needed to cover the entire surface. 8 - Repeat the layering process, alternating between the cream and white chocolate mixture and cookies, until you have four layers of each. 9 - Finish with a layer of cookies as the base. Cover with cling film and refrigerate for at least 4 hours, preferably overnight. 10 - To unmold, remove the cling film and place a tray on top of the pan. Invert the pan and let the cake slide out. Carefully remove the mold and the film. 11 - Decorate the cake as desired, for example, with chocolate sprinkles and grated white chocolate. 12 - Serve and enjoy. The texture is soft, with the cookies absorbing some of the moisture and flavor of the white chocolate cream. MY KITCHEN UTENSILS Silicone mold (23 cm) ➜ https://amzn.to/2DKfgMA Silicone mold (18 cm) ➜ https://amzn.to/39CuKz8 Aluminum mold (18 cm) ➜ https://amzn.to/2RYNaGh Removable bundt pan (26 cm) ➜ https://amzn.to/38tGYcI Combine blender ➜ https://amzn.to/2CZ6mZU Hand blender ➜ https://amzn.to/2UtpWod Food chopper ➜ https://amzn.to/39zDYw7 Non-stick frying pan (26 cm) ➜ https://amzn.to/2DJiobv