Cookie cream cake

Cookie Cream Cake: A Childhood Memory

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 16 pieces

This cookie cream cake reminds me of the moments spent in my childhood when my mother lovingly prepared this simple yet delicious dessert. The flavors of cocoa, vanilla, and lemon blend perfectly, and the fluffy texture of the sponge cake complements the cookie cream beautifully. It is a perfect recipe for those times when you want to impress friends or family, but also for treating yourself.

Ingredients:

*For the sponge cake:*
- 8 eggs
- 8 tablespoons of flour
- 8 tablespoons of sugar
- 8 tablespoons of oil
- 1 packet of baking powder
- 2 packets of vanilla sugar
- Zest of one lemon
- A pinch of salt

*For the cookie cream:*
- 500 g plain cookies (preferably with butter)
- 1 cup of sugar
- 2 cups of water
- 3 tablespoons of cocoa
- 125 g butter (about half a package)
- 1 essence of rum

*For decoration:*
- Grated coconut

Preparation:

1. Preparing the oven and the tray
Start by preheating the oven to 180 degrees Celsius. Make sure you have a tray lined with baking paper to prevent the layers from sticking.

2. Preparing the sponge cake
a. Separate the egg whites from the yolks. It is essential to ensure no yolk remains in the egg whites to achieve a perfect meringue.
b. In a large bowl, beat the egg whites with a pinch of salt until firm and frothy. This step is crucial for a fluffy sponge cake.
c. Gradually add the sugar and vanilla sugar, continuing to mix until the sugar is completely dissolved and you achieve a glossy, meringue-like consistency.
d. In another bowl, beat the yolks with the oil and lemon zest until the mixture becomes creamy. This step will add a fresh flavor and distinct taste.
e. Gently fold the yolk mixture into the egg whites using a spatula, being careful not to lose the air in the mixture.
f. Sift the flour together with the baking powder and add it gradually, mixing gently with a wooden spoon. It is important to be gentle at this stage to maintain the air in the meringue.

3. Baking the layers
Pour the mixture into the prepared tray and level the surface with a spatula. Place the tray in the preheated oven and bake for about 30 minutes. You can check if it’s done using the toothpick test; if it comes out clean, the layer is perfectly baked. Let it cool completely in the tray.

4. Preparing the cookie cream
a. In a saucepan, bring the water and sugar to a boil. When the mixture starts to boil, add the cocoa, stirring constantly to avoid lumps.
b. Once the mixture is homogenized, remove the saucepan from the heat and add the butter. Stir until the butter is completely melted.
c. Add the crushed cookies (you can use a blender or crush them manually) and mix well until you achieve a homogeneous mixture. The cream should not be too thick; it needs to be soft enough to spread easily.

5. Assembling the cake
a. Once the sponge cake has cooled, remove it from the tray and take off the baking paper. Place it back in the tray.
b. Pour the cookie cream over the sponge cake and spread it evenly with a spatula.
c. For an attractive look, sprinkle grated coconut on top of the cream.

6. Cooling and slicing
Place the cake in the refrigerator for about 1-2 hours so that the cream sets. Once cooled, cut the cake into squares or diamonds, as preferred.

Serving suggestion:
This cake pairs perfectly with a cup of coffee or a fragrant tea. A delicacy to enjoy with friends or family, childhood memories will come back with every bite.

Useful tips:
- For an even more intense flavor, you can add a few drops of vanilla essence to the cookie cream.
- If you wish to personalize the recipe, you can add fresh or candied fruits between the layers of the cake.
- Make sure the cookies are well crushed so that the cream is homogeneous and easy to spread.

Frequently asked questions:
1. Can I use another type of cookies?
Yes, you can use chocolate or whole grain cookies, but make sure they have a similar texture to achieve a consistent cream.

2. How can I store the cake?
The cake stores well in the refrigerator in an airtight container for up to 5 days.

3. Is it possible to make this cake gluten-free?
Yes, you can replace the flour with a gluten-free version, but make sure to follow the instructions on the package for the best results.

This cookie cream cake is not just a simple recipe, but one full of emotion and memories. I invite you to try it and enjoy every moment spent in the kitchen, learning and creating something delicious! Enjoy your meal!