Sweet and savory pastries with Dolce de Leche cream

Ingredients:

• 3 tbsp. vanilla wafer cookies (about 300 gr.)
• 1 and 1/4 cups pretzels
• 4 cups chilled heavy cream
• 3/4 cup powdered sugar
• 1 cup of cream dolce de leche or caramel sauce (can be replaced with boiled condensed milk)
• Special spray for lubrication

Preparation:

1. Grease an 8-inch square baking pan with cooking spray and cover with plastic wrap, leaving an overhang around the edges. In a large, resealable bag, combine the wafer cookies and pretzels and crush them with a rolling pin until they form coarse crumbs with some individual pieces mixed in. Pour the crumbs into a medium bowl.
2. In a large bowl, beat 2 3/4 cups heavy cream with a mixer on medium speed for about 2 minutes until stiff peaks form. Add 1/2 cup powdered sugar and continue beating for another 1 minute. In a small bowl, combine 1/2 cup whipped cream and 3/4 cup Dolce de Leche, then pour the mixture back into the whipped cream and fold. Combine 2 cups of the cream and Dolce de Leche mixture with the crushed cookies and pretzels.
3. Spread half of the remaining cream and Dolce de Leche mixture in an even layer in the prepared pan. Spoon the cookie and pretzel mixture onto the prepared pan and gently spread it with a spatula or your fingers. Top with the remaining Dolce de Leche and cream mixture and smooth it out. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
4. Remove the film and invert the dessert onto a serving plate, then remove the pan. Beat the remaining 1 1/4 cups heavy cream with a mixer at medium speed for about 2 minutes until stiff peaks form.
   
   Add the remaining 1/4 cup powdered sugar and beat for another 2 minutes. Spoon the mixture over the cake. Place the remaining 1/4 cup Dolce de Leche sauce in a measuring cup and microwave for 20-30 seconds until it becomes liquid. Drizzle it over the cake.