Instructions:
First, crush the cookies in a blender or food processor until you get a fine crumb texture. Next, mix the crumbs with the melted butter until well combined.
Then, pour half of this mixture into a glass dish, preferably round and with a removable bottom. After that, press it down with the bottom of a glass to compact and form an even crust. Immediately after, lightly moisten the top of the crust with 2 to 3 tablespoons of milk.
Tip: If you don’t have a glass dish with a removable bottom, line the bottom and sides of a baking pan with parchment paper to make it easier to remove the cake.
Preparing the Filling:
First, in a saucepan, combine the vanilla sugar, egg yolk, granulated sugar, cornstarch, and 2 cups (500 ml) of milk. Stir well until smooth.
Then, cook over low heat, stirring constantly, until it thickens into a firm cream. Finally, add 1 tablespoon of butter at room temperature and stir until fully incorporated.
Assembling the Cake:
After that, pour the filling (cream) over the crust in the dish, add the chopped strawberries on top, and then, sprinkle the remaining cookie mixture over the fruit. Lastly, drizzle 4 tablespoons of milk evenly over the cookie layer.
To finish, refrigerate the cake for about one hour to allow it to set. If desired, decorate with powdered sugar before serving.
