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Cookie Cake

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  • (1)
  • Preparation time: 2 h 15 min
  • Difficulty:
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  • Number of ingredients: 20
cookie cake

A delicious and moist cake with a creamy texture. Milk and white chocolate are added to the vanilla filling and the filling itself is flavored with the BAM vanilla paste. The bottom layer of filling contains American chocolate chip cookies and the sponges are kept moist with Baileys mixed with milk. Simply divine! Of course, you can substitute Baileys with a tablespoon of instant cocoa – the cake will be slightly less flavorful, but nevertheless amazing.

You can also make:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

  • 80 ml milk
  • 1 packet vanilla sugar
  • 30 ml Baileys (Irish cream liqueur)
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Instructions:

1
Preheat the oven to 180°C. Line the base of the baking trays, 18 cm and 14 cm in diameter, with baking paper. Whisk the eggs and sugar on the highest speed for 10 minutes. Sift the flour over the egg mixture and stir it in with a spatula. Spread 2⁄3 of the mixture into the larger baking tray; add a teaspoon of cocoa to the remaining mixture and spread it into the smaller tray. Bake for 12 minutes. Remove the baked biscuits from the baking trays and cool on a wire rack.
2
While the sponge cake is baking, prepare the sponge cake moistening mix. Heat the milk and dissolve the sugar in it, then add the cream liqueur. Cool.
3
While the sponge cake is cooling, make the custard by bringing 3 dl of milk to the boil; whisk the remaining milk smoothly with the egg yolks, sugar, custard powder and vanilla paste. Add the yolk mixture to the boiling milk, stirring, and cook to a thick custard. Cover the custard with plastic wrap so that it touches the cream and chill for about 10 minutes. Soak the gelatine leaves in cold water for at least 5 minutes. Whip the sweet cream and put it in a cold place. Melt the toasted gelatine in the still warm cooked cream and blend smooth with a mixer. Then divide the cream into two parts; melt the milk chocolate in one part and the white chocolate in the other. Cover both creams with plastic wrap so that they touch and cool until lukewarm.
4
Place the light, larger sponge cake on a mat, moisten it and place the ring on it. Mix the chocolate cream smooth, add the chopped biscuits and finally fold in 130 g of whipped cream with a spatula. Spread the cream over the sponge cake, flatten and refrigerate. Beat the light cream smooth and fold in the remaining 130 g of whipped cream. Place the chocolate sponge on top of the chocolate cream and moisten. Spread the light cream over the sponge - first filling the edge around the sponge - and smooth the surface. Place the cake in the fridge to chill and firm up.
5
Bring the cream to the boil and pour it over the chocolate. Wait one minute and whisk until smooth, then add the cream liqueur. Cool the glaze slightly and pour over the cream. Chill the cake for at least 5 hours.
6
Remove the ring from the cooled cake and decorate as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Discount on products used in the recipe - 10%:
-3,37 €
Total:
33,70 €30,33 €
-10%
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