The cake should be covered with plastic wrap or a lid and let to rest in the refrigerator for at least four hours, but ideally overnight, so that the cookies may become more pliable and develop the ideal texture.

Hints and techniques for making this cake
There is a wide variety of biscuits available for you to choose from, and you may experiment with them to obtain a variety of distinct flavors and textures. Maria biscuits are a classic and absorb the milk mixture nicely, but digestive biscuits are healthier and have a different flavor. Digestive biscuits include digestive biscuits.

To get a creamy consistency, guarantee that the butter is at room temperature. This will allow you to accomplish the desired result. It is possible to add a little amount of milk in order to thin down the mixture if it is too thick.
Variations on tastes: in addition to cocoa, you may add additional flavors to the cream, such as almond essence, instant coffee, or even liqueur, to get a more robust flavor.

Decorate the cake using embellishments that complement the flavor of the cake for optimal results. In order to create a chocolate version, for instance, you might adorn it with chocolate flakes or chunks of chocolate that have been chopped. Utilize either fresh or canned fruit to get a fruity flavor.

Refrigeration time: the longer the cake sits in the refrigerator, the better the cookies will soften, giving a soft and tender texture. It is ideal to prepare it the night before serving.

Serving: before serving, leave the cake for a few minutes at room temperature to facilitate cutting and to intensify the flavors. Use a sharp knife to get nice clean slices.

Storage: the cake keeps well in the refrigerator for 3-4 days, covered to avoid absorption of flavors from other foods.