Easy Biscuit Cake Recipe (Bulgarian Style)

Add the cornstarch into a bowl and mix it with a cup of the milk until it's completely dissolved.
Pour the remaining milk in a pot and stir in the sugar and flour. Use a wire whisk to mix all of the ingredients until they're evenly combined. You can rinse the pot with cold water so the milk doesn't burn up.
Transfer the pot to the stove and set your stove top burner to low.
Add the cornstarch slurry to the pot once you notice small bubbles forming on the periphery of the milk. Stir until the mixture thickens and starts to bubble.
Take the pot off the heat and add the unsalted butter and vanilla extract. You can cover the cream with aluminum foil to keep its surface film-free.
Start assembling the cake by laying alternating layers of cream and cookies. There should be three layers of cookies and the top should be covered with cream. You can use smaller bits of cookies to fill up any holes in the layers.
After 5 minutes, sprinkle the cinnamon and ground walnuts over the cake.
Let the cake cool off for half an hour and transfer it to the fridge. The cake should stay in the fridge for at least six hours to fully set.