Line a 24cm diameter round pan with parchment paper. Reserve.

Now, hydrate the gelatin with 5 tablespoons of water. Reserve.

Prepare the coffee and set it aside. It doesn't have to be very hot, it can be lukewarm. Reserve.

Beat the fresh cream in the mixer until it doubles in volume, when it is already voluminous, add the sugar and beat a little more. Reserve.

Then, melt the gelatin in the microwave until it becomes liquid.

Place the condensed milk in another bowl and add the melted gelatin and stir well to incorporate.

Put the gelatin and condensed milk, mixing with the reserved voluminous milk cream, mix everything very well.

CAKE ASSEMBLY:

Place a plate under the pan and then a little of the white cream in the center of the pan, leaving a border around the pan to add crushed cookies.

Now, start dipping the cookies in the coffee, drain them and put them on top of the cream.

Repeat this process until the entire mold is lined with the cookies soaked in the coffee.

Then place another layer of the white cream on top and repeat the process of putting more wet biscuits in the coffee throughout the mold.

Do this process until the cream is finished. Place crushed cookies around and whole cookies to cover the rest of the pan. In the last layer, cover only with the rest of the white cream, spreading well.

Finally, place crushed cookies on top of the entire cake. Take it to the fridge until it solidifies and then unmold, decorate to taste and serve.