Cookie cream cake

Name: Cookie cream cake - Cristina H.
Ingredients: A sponge cake base (according to the recipe: 5 eggs; 10 tablespoons of sugar; 5 tablespoons of oil; 5 tablespoons of boiled water; 10 tablespoons of flour). Cream: 300g of biscuits; 250g of sugar; 200g of butter; 1 cup of coffee (for a stronger taste; I added about 2 heaping tablespoons of instant coffee); 150g of walnuts. Glaze: 3 tablespoons of cocoa; 3 tablespoons of boiled water (if the glaze is too thick; you can add a little more water); 1 tablespoon of oil.

Desert - Cookie cream cake by Cristina H. - Recipia

The cookie cream cake is a quick, simple, and incredibly tasty dessert, perfect for moments when you want to impress without spending hours in front of the stove. This homemade cake recipe is ideal for any occasion, using readily available ingredients, and the final result will bring smiles to everyone's faces. Here’s how you can prepare this delight step by step. Preparation time: 20 minutes Cooling time: 2 hours Total time: 2 hours and 20 minutes Number of servings: 12 Ingredients: - 300 g cookies (preferably cocoa-flavored for a more intense taste) - 500 ml milk - 200 g sugar - 2 packets of vanilla pudding (or 80 g cornstarch) - 250 g butter (at room temperature) - 100 g dark chocolate (optional, for decoration) - 1 teaspoon vanilla extract - A pinch of salt Preparation: 1. Start by preparing the pudding. In a saucepan, bring 400 ml of milk to a boil along with 150 g of sugar. Stir constantly to prevent sticking. In a separate bowl, combine the remaining 100 ml of milk with the packets of vanilla pudding and mix well until you obtain a smooth mixture. 2. When the milk in the saucepan begins to boil, add the pudding mixture and continue to stir. Let the pudding boil for a few minutes until it thickens. Once it reaches the desired consistency, remove the saucepan from the heat and let it cool slightly. 3. In a large bowl, beat the butter with the remaining sugar (50 g) and vanilla extract until it becomes a fluffy cream. Gradually add the cooled pudding, mixing continuously to integrate all the ingredients. 4. Now comes the fun part! Take the cookies and quickly dip them in milk, then arrange them in a medium-sized dish, forming an even layer. You can use a 20x30 cm dish or a similar one. 5. Spread half of the cookie cream over the first layer of cookies, then add another layer of cookies dipped in milk. Continue with the remaining cream, covering everything evenly. 6. If desired, you can melt the dark chocolate in a double boiler or microwave and pour it over the cake for an elegant look and an extra chocolate flavor. Let the cake cool at room temperature, then refrigerate it for at least 2 hours, so the layers can meld together. 7. When serving, cut the cake into squares and decorate with a bit of grated chocolate or fresh fruits like raspberries or strawberries for a fresh touch. This cookie cream cake pairs perfectly with a fragrant coffee or herbal tea. Practical tips: - You can use cookies of various flavors, such as milk or cocoa, to diversify the taste. - If you want a healthier option, substitute part of the butter with well-mashed avocado for a creamy texture and an interesting taste. - Experiment with flavors by adding cinnamon or nutmeg to the cream for an extra kick of flavor. This cookie cream cake recipe is truly simple and delicious, ideal for any moment of indulgence. Don't hesitate to try it and enjoy every slice!

Preparation

If you wish, you can soak the base slightly. From all the ingredients, a cream is obtained, which is spread over the base, leveled out, and on top, I poured a cold glaze. It's preferable to have a slightly softer glaze that flows from the spoon, as it levels out more easily on the cream. Finally, mix a tablespoon of oil into the glaze. Enjoy your meal! The recipe for Biscuit Cream Cake was suggested by Claudia Angela on the recipe forum.

Cookie cream cake

Preparation

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