Cookie cake with vanilla cream

Name: Cookie cake with vanilla cream - Raluca D.
Ingredients: For a 23x23 tray: 60 Petit Beurre biscuits Cream: 1 liter of milk 5 egg yolks 7 tablespoons of brown or granulated sugar 6 tablespoons of starch vanilla essence Decoration (optional): grated chocolate

Dessert - Cookie cake with vanilla cream by Raluca D. - Recipia

Cookie Cake with Vanilla Cream – A Quick and Delicious Dessert When it comes to preparing a simple yet exceptionally delicious dessert, cookie cake is the perfect choice. Not only does it satisfy sweet cravings quickly, but it is also incredibly easy to make. With a layer of crunchy cookies and a smooth vanilla cream, this cake is ideal for any occasion, from birthdays to family gatherings. Preparation time: 30 minutes Cooling time: 4 hours Total time: 4 hours 30 minutes Number of servings: 8-10 Necessary Ingredients: For a 23x23 cm tray, you will need the following: - 60 Petit Beurre cookies (or another type of cookies with a similar texture) - For the vanilla cream: - 1 liter of milk (preferably whole for a richer cream) - 5 egg yolks - 7 tablespoons of sugar (you can adjust the amount according to your preferences; brown sugar adds a caramelized note) - 6 tablespoons of cornstarch (this will thicken the cream) - Vanilla essence (or, for an authentic taste, a vanilla pod) - Decoration (optional): - Grated chocolate - Fresh strawberries (or other seasonal fruits) Step by Step: Preparing Vanilla Cream 1. Preparing the Cream: In a saucepan, combine the egg yolks with the sugar. Use a whisk to mix well until the sugar is completely dissolved. This step is essential for achieving a smooth cream without sugar crystals. 2. Adding Cornstarch: Add 2-3 tablespoons of milk and the cornstarch to the egg yolk mixture, continuing to stir to avoid lumps. 3. Incorporating the Remaining Milk: Once the cornstarch is fully incorporated, add the rest of the milk. Place the saucepan over low heat and stir constantly with a whisk. It is important not to stop stirring, as the cream will gradually thicken. 4. Thickening the Cream: Continue stirring until the mixture is thick enough to coat the back of a spoon. Once you have achieved the desired consistency, remove the saucepan from the heat and add the vanilla essence. 5. Cooling the Cream: Allow the cream to cool to room temperature, then cover it with plastic wrap to prevent a crust from forming. Assembling the Cookie Cake 1. Preparing the Tray: Place plastic wrap inside a square 23x23 cm tray. This will make it easier to turn the cake out at the end. 2. First Layer of Cookies: Place a layer of cookies at the bottom of the tray. If desired, you can soak the cookies in a little milk to make them softer, but I chose to leave them as is, and they softened nicely due to the cream. 3. Applying the Cream: Add a thin layer of cream over the cookies, ensuring it is evenly distributed. 4. Alternating Layers: Continue alternating between layers of cookies and cream. I made 5 layers of cookies and 4 of cream, but you can adjust based on how tall you want the cake to be. 5. Cooling the Cake: Once you have finished assembling, cover the cake with plastic wrap and let it chill in the refrigerator for at least 4 hours, ideally overnight, to allow the flavors to develop and the cookies to soften. Finishing and Decorating the Cake 1. Inverting: After the cake has been in the refrigerator, carefully invert it onto a serving platter. Using the plastic wrap, this process should be easy, and the cake will come out perfectly. 2. Decorating: Now comes the fun part – decorating! Use grated chocolate to add an elegant touch and fresh strawberries for a note of freshness. You can also add other fruits or nuts, depending on your preferences. Helpful Tips and Variations - If you want to add a splash of flavor, experiment with different essences, such as almond or even sweet liqueurs in the vanilla cream. - You can substitute the cookies with gluten-free alternatives, making the dessert accessible to those with dietary restrictions. - The cookie cake with vanilla cream pairs wonderfully with a cup of coffee or a fragrant tea, turning it into the perfect dessert for an afternoon tea. Nutritional Information A serving of cake contains approximately 300-350 calories, depending on the ingredients used. Milk provides calcium, while egg yolks bring essential proteins and vitamins. Frequently Asked Questions 1. Can I use whole grain cookies? Yes, whole grain cookies will add extra fiber and a distinct flavor. 2. How long can the cake be stored? The cake keeps well in the refrigerator for 3-4 days, but it is best consumed fresh. 3. How can I vary the flavors of the cream? You can add cocoa for a chocolate cream or coffee for a more intense note. 4. Is this dessert suitable for vegans? Yes, you can use plant-based milk and an egg substitute to make it vegan. This cookie cake with vanilla cream is more than just a simple dessert – it is an experience that brings smiles to the faces of loved ones. Try it, experiment with flavors, and don't hesitate to put your personal touch on this classic dessert!

Cookie cake with vanilla cream

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