كيك القهوة الباردة

We put one liter of milk, half a cup of cornstarch, half a cup of sugar, and one tablespoon of instant coffee in a pan and mix them cold until well combined.

We place the pan over heat, stirring constantly, until the mixture boils and thickens.

We add the butter cube and the teaspoon of vanilla, stirring well until the butter melts and the flavors blend.

We cover the mixture with plastic wrap touching the surface to prevent a skin from forming, then let it cool at room temperature.

We whip three-quarters of a cup of powdered whipping cream with half a cup of milk until thick.

We mix the prepared cream with the cooled milk mixture using an electric mixer until smooth and well combined.

We prepare the biscuit dipping mixture by combining one cup of milk with one tablespoon of instant coffee.

We spread a thin layer of the pudding in the bottom of the serving dish.

We quickly dip the biscuits in the milk and coffee mixture and arrange them over the pudding layer.

We add another layer of pudding on top of the biscuits.

We repeat the layers (biscuits, then pudding) until all quantities are used, making sure the top layer is pudding.

We grate some chocolate on top for garnish.

We refrigerate the cake for at least two hours to set.

We slice the cake and serve it cold.