Cookie Cake - a refined delight that's easy to prepare
On a sunny day, I decided to surprise my family with a dessert that would bring smiles to their faces. Thus, this cookie cake recipe was born, a perfect blend of fluffy cake, rich cream, and crunchy cookies. This cake is ideal for any occasion, whether it's an anniversary, a gathering with friends, or simply a relaxing evening at home.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12
Ingredients for the cake:
- 5 egg whites
- 5 tablespoons of sugar
- 2 tablespoons of flour
- 1 teaspoon of baking powder
- 1 tablespoon of cocoa
Ingredients for the cream:
- 500 ml of milk
- 10 tablespoons of sugar
- 5 egg yolks
- 6 tablespoons of cornstarch
- 50 g of butter
- 10 g of gelatin
- Vanilla
Ingredients for the syrup:
- 300 ml of water
- 100 g of sugar
- Rum essence (to taste)
Ingredients for decoration:
- 250 ml of whipped cream
- 15 cookies
- 100 g of chocolate
Preparing the cake
1. Start by preparing the baking pan. Grease a 23 x 33 cm pan with oil and line the bottom with parchment paper to prevent the cake from sticking.
2. Separate the egg whites from the yolks. Use a mixer to beat the egg whites until stiff peaks form. Gradually add the sugar, continuing to mix until you achieve a glossy and firm mixture.
3. In another bowl, mix the flour, baking powder, and cocoa. Add this mixture to the egg white foam, gently folding with a spatula or wooden spoon, being careful not to deflate the foam. The movements should be gentle, from top to bottom.
4. Pour the mixture into the prepared pan and level the surface with a spatula. Bake in a preheated oven at 180°C for about 30 minutes. Conduct the toothpick test: if it comes out clean, the cake is ready.
Preparing the cream
1. In a saucepan, heat 300 ml of milk over medium heat. In a separate bowl, beat the egg yolks with the sugar until they become a smooth cream. Add the remaining 200 ml of milk and cornstarch, mixing well to avoid lumps.
2. When the milk in the saucepan starts to boil, add the egg yolk mixture and whisk constantly to prevent sticking. Continue cooking until the cream thickens, then remove from heat and let it cool slightly.
3. When the cream is still warm, add the butter and vanilla, mixing well until incorporated. Make sure the butter is at room temperature for easier melting.
4. Hydrate the gelatin in a few tablespoons of cold water. After a few minutes, place the gelatin over a double boiler until completely dissolved, then add it to the egg cream and mix well.
Assembling the cake
1. Once the cake and cream have completely cooled, you can start assembling. Place the cake in a clean pan, then soak it evenly with a syrup made from water and sugar, prepared earlier. You can also add rum essence for extra flavor.
2. Spread the egg cream over the soaked cake and level it with a spatula. Then, whip the cream and spread it over the cream layer. Remember to leave some space between the cookies for easier cutting of the cake.
3. Dip the cookies in milk or syrup and arrange them on top of the whipped cream, forming an even layer.
4. Cover the cake with plastic wrap and refrigerate for at least 3 hours, but ideally overnight for it to set well.
Decoration and serving
1. When you're ready to serve the cake, melt the chocolate and let it cool slightly before pouring it over the cookies. You can use a piping bag to create a beautiful decoration.
2. Cut the cake into squares and serve it with a glass of cold milk or a cup of aromatic coffee. This is a perfect combination!
Tips and tricks
- If you want a healthier version, you can replace sugar with a natural sweetener, such as honey or maple syrup.
- You can add berries or banana pieces between the layers of cream and cookies for a fresh touch.
- If you want to save time, use pre-made cookies for a quick result.
Nutritional benefits
This cookie cake is a source of carbohydrates from cookies and sugar, but also of proteins from eggs. Milk adds calcium and vitamins, while butter provides healthy fats. Moderation is key, but enjoying this cake can be a delightful treat.
Frequently asked questions
1. Why did my cake turn out soft?
It is possible that the gelatin was not added correctly or was not hydrated enough. Make sure to follow the steps carefully.
2. Can I use other types of cookies?
Absolutely! Digestive cookies or chocolate cookies can add a different flavor to your cake.
3. How can I store the cake?
Keep the cake in the refrigerator, covered with plastic wrap, to prevent it from drying out.
This cookie cake is not just a dessert, but also a way to gather the family around the table, share beautiful moments, and create sweet memories. So get ready to enjoy every slice!
On a sunny day, I decided to surprise my family with a dessert that would bring smiles to their faces. Thus, this cookie cake recipe was born, a perfect blend of fluffy cake, rich cream, and crunchy cookies. This cake is ideal for any occasion, whether it's an anniversary, a gathering with friends, or simply a relaxing evening at home.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12
Ingredients for the cake:
- 5 egg whites
- 5 tablespoons of sugar
- 2 tablespoons of flour
- 1 teaspoon of baking powder
- 1 tablespoon of cocoa
Ingredients for the cream:
- 500 ml of milk
- 10 tablespoons of sugar
- 5 egg yolks
- 6 tablespoons of cornstarch
- 50 g of butter
- 10 g of gelatin
- Vanilla
Ingredients for the syrup:
- 300 ml of water
- 100 g of sugar
- Rum essence (to taste)
Ingredients for decoration:
- 250 ml of whipped cream
- 15 cookies
- 100 g of chocolate
Preparing the cake
1. Start by preparing the baking pan. Grease a 23 x 33 cm pan with oil and line the bottom with parchment paper to prevent the cake from sticking.
2. Separate the egg whites from the yolks. Use a mixer to beat the egg whites until stiff peaks form. Gradually add the sugar, continuing to mix until you achieve a glossy and firm mixture.
3. In another bowl, mix the flour, baking powder, and cocoa. Add this mixture to the egg white foam, gently folding with a spatula or wooden spoon, being careful not to deflate the foam. The movements should be gentle, from top to bottom.
4. Pour the mixture into the prepared pan and level the surface with a spatula. Bake in a preheated oven at 180°C for about 30 minutes. Conduct the toothpick test: if it comes out clean, the cake is ready.
Preparing the cream
1. In a saucepan, heat 300 ml of milk over medium heat. In a separate bowl, beat the egg yolks with the sugar until they become a smooth cream. Add the remaining 200 ml of milk and cornstarch, mixing well to avoid lumps.
2. When the milk in the saucepan starts to boil, add the egg yolk mixture and whisk constantly to prevent sticking. Continue cooking until the cream thickens, then remove from heat and let it cool slightly.
3. When the cream is still warm, add the butter and vanilla, mixing well until incorporated. Make sure the butter is at room temperature for easier melting.
4. Hydrate the gelatin in a few tablespoons of cold water. After a few minutes, place the gelatin over a double boiler until completely dissolved, then add it to the egg cream and mix well.
Assembling the cake
1. Once the cake and cream have completely cooled, you can start assembling. Place the cake in a clean pan, then soak it evenly with a syrup made from water and sugar, prepared earlier. You can also add rum essence for extra flavor.
2. Spread the egg cream over the soaked cake and level it with a spatula. Then, whip the cream and spread it over the cream layer. Remember to leave some space between the cookies for easier cutting of the cake.
3. Dip the cookies in milk or syrup and arrange them on top of the whipped cream, forming an even layer.
4. Cover the cake with plastic wrap and refrigerate for at least 3 hours, but ideally overnight for it to set well.
Decoration and serving
1. When you're ready to serve the cake, melt the chocolate and let it cool slightly before pouring it over the cookies. You can use a piping bag to create a beautiful decoration.
2. Cut the cake into squares and serve it with a glass of cold milk or a cup of aromatic coffee. This is a perfect combination!
Tips and tricks
- If you want a healthier version, you can replace sugar with a natural sweetener, such as honey or maple syrup.
- You can add berries or banana pieces between the layers of cream and cookies for a fresh touch.
- If you want to save time, use pre-made cookies for a quick result.
Nutritional benefits
This cookie cake is a source of carbohydrates from cookies and sugar, but also of proteins from eggs. Milk adds calcium and vitamins, while butter provides healthy fats. Moderation is key, but enjoying this cake can be a delightful treat.
Frequently asked questions
1. Why did my cake turn out soft?
It is possible that the gelatin was not added correctly or was not hydrated enough. Make sure to follow the steps carefully.
2. Can I use other types of cookies?
Absolutely! Digestive cookies or chocolate cookies can add a different flavor to your cake.
3. How can I store the cake?
Keep the cake in the refrigerator, covered with plastic wrap, to prevent it from drying out.
This cookie cake is not just a dessert, but also a way to gather the family around the table, share beautiful moments, and create sweet memories. So get ready to enjoy every slice!