Inside you’ll find:
117g Cream Mix
100g Cookie Base Mix
1 Cake Pan

9 Servings

Prepare the Cookie Base
Melt the butter in a saucepan over low heat, remove from the heat, pour in the cookie base mix, and mix well.
Spread the cookie base into the pan, pressing down firmly with a spoon to obtain a uniform and compact base.
Refrigerate for 10 minutes.

Prepare the Cream
Pour the cold milk from the refrigerator into a high-sided bowl along with the cream cheese.
Mix with an electric mixer on low speed until smooth.
Add the cream mix and beat for 3 minutes at maximum speed.
Spread the cream over the cookie base and smooth out.
Refrigerate the cake for at least 2 hours.
Before serving, remove the pan from the pan using a wet knife.
As a finishing touch, we suggest garnishing with fresh fruit as desired.
Enjoy the cake chilled from the refrigerator.
Refrigerate for 2 hours.

For a classic recipe, add:
500 g cream cheese,
125 ml chilled milk
70 g butter

Alternative recipes
Greek yogurt
500 g Greek yogurt
100 ml milk
70 g butter

Scan the QR code to discover the preparation instructions and many other recipes and inspirations!

Store the ready-to-eat cake in the refrigerator and enjoy it within 2 days

New recipe
Try it with Greek yogurt too!
Add: 500 g cream cheese – 125 ml milk – 70 g butter
Also includes the mold
Prepared in 10 minutes
Refrigerate for 2 hours