Cookies-and-Cream Cake

Name: Cookies-and-Cream Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 15 chocolate sandwich cookies or other cookies, chopped; 710 milliliters confectioners sugar; 4 larges eggs, at room temperature; 710 milliliters all-purpose flour, plus more for the pans; 177 milliliters heavy cream; 1 teaspoons salt; 1 pinch Pinch of salt; 355 milliliters sugar; 2 sticks unsalted butter, at room temperature, plus more for the pans; 3 sticks unsalted butter, at room temperature; 1 Tbsp vanilla extract; 1 teaspoon vanilla extract; 170 grams white chocolate, finely chopped

Cookies-and-Cream Cake might be just the dessert you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 9g of protein, 63g of fat, and a total of 1067 calories. This recipe serves 10. Head to the store and pick up eggs, vanillan extract, chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Beat the butter, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth, about 1 minute.

Ingredients you will need

White Chocolate

Vanilla

Butter

Salt

Equipment you will use

Microwave

Blender

Bowl

Add the melted white chocolate and beat until combined. Gradually beat in the confectioners' sugar until smooth.

Ingredients you will need

Powdered Sugar

White Chocolate

Place 1 cake layer on a platter; spread 1 cup frosting on top and sprinkle with 1/2 cup chopped cookies. Top with the second cake layer. Cover the whole cake with the remaining frosting, then press the remaining cookies into the sides.

Ingredients you will need

Frosting

Spread

Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Oven

Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)

Ingredients you will need

Baking Powder

Vanilla

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Blender

Whisk

Bowl

Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.

Ingredients you will need

Butter

Cream

All Purpose Flour

Water

Equipment you will use

Measuring Cup

Bowl

Divide the batter between the prepared pans.

Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes.

Equipment you will use

Oven

Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.

Equipment you will use

Knife

Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

Equipment you will use

Serrated Knife

Equipment

Ingredients

Servings:

1Tbsp

baking powder 15

chocolate sandwich cookies or other cookies, chopped 710milliliters

confectioners' sugar 4larges

eggs, at room temperature 710milliliters

all-purpose flour, plus more for the pans 177milliliters

heavy cream 1teaspoons

salt 1pinch

Pinch of salt 355milliliters

sugar 2sticks

unsalted butter, at room temperature, plus more for the pans 3sticks

unsalted butter, at room temperature 1Tbsp

vanilla extract 1teaspoon

vanilla extract 170grams

white chocolate, finely chopped

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are great choices for Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.