Cookies and cream cake
Publication date: 28-Apr-2021
Bake at 180 °C for 50 minutes
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
300 g Cordillera white chocolate 30%
90 g milk cream
30 g butter
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.
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.
Strawberry jam and Chantilly Genovese
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