Cookie dessert cake

Cookie cake with vanilla cream - A quick and delicious dessert

Preparation time: 30 minutes
Cooling time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 8-10

In the world of desserts, the cookie cake with vanilla cream certainly holds a special place. This dessert is not only quick to prepare but also extremely versatile, capable of bringing joy to any meal. Inspired by diverse culinary traditions, this cake is perfect for any occasion, from birthdays to family gatherings, and is easy to customize according to individual preferences.

Why choose this cake? The tender cookies soaked in coffee perfectly combine with a smooth vanilla cream, creating a soft texture and a unique flavor. Here’s how you can achieve this delicious dessert step by step.

Ingredients needed:

For the base:
- 400 g tender cookies (preferably petit beurre cookies)
- 250 ml coffee (preferably freshly brewed)

For the vanilla cream:
- 500 ml milk
- 4 tablespoons cornstarch (approximately 60 g)
- 180 g sugar
- 50 g butter (preferably at room temperature)
- 4 eggs (preferably at room temperature)
- 1 packet vanilla sugar

For decoration:
- 300 ml whipped cream
- 2 tablespoons powdered sugar
- Cocoa for dusting (optional)
- Cherries in syrup (optional, for decoration)

Preparing the vanilla cream - Step by step:

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential to ensure that no traces of yolk remain in the egg whites, as they need to be beaten to stiff peaks.

2. Beating the egg whites: Use a mixer to beat the egg whites with a pinch of salt until they form a stiff and glossy foam. Once beaten, place them in the refrigerator until needed.

3. Preparing the cream: In a bowl, mix the egg yolks with the cornstarch and 150 ml of milk, mixing well to dissolve the cornstarch.

4. Heating the milk: In a saucepan, place the remaining milk (350 ml) and sugar over low heat, stirring until warmed, but do not let it boil.

5. Tempering the eggs: When the milk is warm, slowly pour it over the yolk mixture, stirring continuously to avoid curdling the eggs. This technique is called tempering.

6. Thickening the cream: Pour the mixture back into the saucepan and cook over low heat, stirring constantly. When the cream starts to boil and thickens, remove the saucepan from the heat.

7. Adding the butter and egg whites: Add the cubed butter and gently fold in the beaten egg whites in 3 batches, using a whisk, being careful to maintain the air in the mixture. Return the cream to the heat for 2 minutes, stirring continuously.

Assembling the cake - Step by step:

1. Preparing the coffee: Brew a strong coffee and let it cool. You can sweeten it to your liking.

2. Preparing the platter: Choose a square or rectangular platter on which to assemble the cake. Make sure it is large enough to hold all the layers.

3. Soaking the cookies: Briefly dip each cookie in coffee for a short time (about 1 second), so that they do not become too soft. Petit beurre cookies are ideal as they absorb liquid quickly.

4. Forming the layers: Place a first layer of cookies on the platter, followed by a third of the vanilla cream. Repeat the process until all the cookies and cream are used, ensuring that the last layer is of cookies.

Decorating the cake - Step by step:

1. Preparing the whipped cream: Beat the cream with the powdered sugar until it becomes firm and fluffy.

2. Decorating the cake: Use the whipped cream to decorate the top and sides of the cake. If desired, you can sprinkle cocoa on top and add a few cherries in syrup for an attractive look.

3. Cooling: Allow the cake to cool in the refrigerator for at least 2 hours before cutting, so that it stabilizes and the flavors meld.

Serving suggestions:
The cookie cake can be served as is or alongside a scoop of vanilla ice cream for a delicious contrast. Additionally, a coffee or flavored tea pairs perfectly with this dessert.

Coffee-free version:
If you’re not a coffee fan, don’t worry! You can replace the coffee with lightly sweetened milk or even fruit compote juice, offering a different yet equally delicious flavor.

Nutritional information:
Each serving contains approximately 250-300 kcal, depending on the type of cookies and the amount of sugar used. It is a dessert that provides a balanced dose of carbohydrates and proteins, making it ideal for satisfying a sweet craving without being too heavy.

In conclusion, the cookie cake with vanilla cream is an excellent choice for anyone looking for a quick, easy, and tasty dessert. This recipe is not only simple but also very adaptable, allowing you to experiment and add a personal touch to each preparation. Try it and let yourself be carried away by its delicate and aromatic flavor! Enjoy!