Cookies and cream cake

Publication date: 28-Apr-2021


Bake at 180 °C for 50 minutes Ingredients
  • 250 g Nacional de Chocolates white chocolate covering
  • 100 g Nacional de Chocolates chocolate chips
  • 500 g flour
  • 500 g butter
  • 500 g eggs
  • 100 g cookie pieces
  • 5 g baking powder
  • 7 g vanilla extract
  • 500 g sugar
  • 150 g milk
  • 125 g powdered milk
Ganache filling
  • 300 g Cordillera white chocolate 30% 
  • 90 g milk cream
  • 30 g butter5 coloringPreparation:
  • Cream the butter, sugar, extract and add white chocolate covering. 
  • Add eggs one by one, emulsify well.
  • Sift the flour mixed with baking powder, salt, powdered milk and mix very well.
  • Add chips and cookies and add to the mix.
  • Arrange in previously greased molds and bake at 180°C approximately 50 minutes. Reserve.
Ganache Preparation:
  • Melt the chocolate and add hot milk cream. 
  • Mix well and add butter when the chocolate mix reaches 35°C. 
  • Emulsify well, add the desired coloring, and let sit until its ready to be used.
  • Arrange a bit of the ganache on the lace base and place a cake sponge. 
  • Add ganache at the center of the cake and place another layer on top.
  • Cover completely with ganache and add cookie pieces in half of the cake.
  • With the ganache, decorate the upper and lower of the cake, smooth out well to give a fault line finish.
  • Give a final finish with cookie pieces and chocolate figures.
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