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A unique cookie and cream cake
The traditional biscuit and cream cake is a delicious dessert, traditional in Italian cuisine, but it has transcended and varied in various countries. One of its most delicious variations is the one with a chocolate coating.
That is why below we offer you a unique recipe for a cookie cake with cream that you will surely love. Best of all, the procedure is very simple. In addition, we offer some tips and recommendations so that your cake is perfect.
Cookie and cream cake ingredients
One liter of whole milk.
A cinnamon sticks.
The peel of a lemon.
6 egg yolks.
30 grams of cornstarch.
120 grams of sugar.
A splash of vanilla.
150 grams of chocolate.
150 ml of cream.
25 to 30 cookies of your choice.
Whipping cream, quantity necessary.
A bitter cup chocolate tablet to melt or 150 grams.
Steps for making the biscuit and cream cake
Note: Due to the length of this recipe, we will divide the process into several parts.
Preparation of the cream
Place a pot on the fire with 750 ml of milk and add a cinnamon stick, followed by the zest of a lemon. Stir a little and let it cook over medium high heat until it is about to boil.
Remove the pot with the milk from the stove and set aside.
Separate the 8 yolks from the egg whites and leave the yolks in a bowl and the whites in another.
To the bowl where you left the yolks we will add the 120 grams of sugar and start beating with a whisk immediately until you get a homogeneous mixture.
Next, add a little vanilla essence and the 30 grams cornstarch or cornstarch. Continue beating very well until all the ingredients are integrated. Ideally, there are no lumps.
Take the milk again from where you had reserved it, while it is still hot and remove the lemon peels and the cinnamon sticks.
Add two tablespoons of this milk to your egg yolk mixture and continue beating to integrate and match deities.
Pour all the mixture into the pot with the rest of the milk.
Turn the stove back on to medium high heat and place the pot with the milk mixture on it.
Begins to beat immediately while it heats up and until the mixture thickens, continuing to stir so that it does not stick to the bottom.
When you notice that the mixture has thickened and begins to bubble, lower the heat and continue stirring for about a minute.
After this time, remove the pot from the heat and continue stirring for a few more minutes, as the pot will continue to be hot, and the mixture should not stick or form lumps.
Reserve the mixture.
Assemble the cake
In a bowl add milk, the amount you consider necessary, and begin to soak the cookies in the milk and in a baking dish place the wet cookies until the bottom surface is covered.
On the layer of cookies, pour a uniform layer of custard, that is, the previous mixture, until the layer of cookies is completely covered.
Keep alternating a layer of cookies and a layer of cream until you reach two cm from the edge of the ovenproof dish or until you run out of cookies or cream. Take into account that the last layer should be cookies.
Reserve the refractory.
To make the chocolate cream
Cut the dark chocolate bar into very small pieces and place it in a bowl.
Place the cream or milk cream in a pot, on the stove over high heat and when it starts to boil, pour it over the chopped chocolate.
Begin beating with the help of a wire whisk and continue beating to undo the chocolate lumps, until you notice that the chocolate mixture is homogeneous and there are no lumps.
Final finish of the biscuit and cream cake
Pour the chocolate cream on the surface of the cream cake and with the help of a spatula, flatten the mixture so that it is an even layer.
Let everything cool to room temperature, covered with a clean kitchen towel.
When it has an acceptable temperature, refrigerate for 4 to 5 hours until everything is set. Another option is to let it set overnight, in order to obtain better results.
Recommendations and tips for a perfect cookie and cream cake
Be careful that the lemon peel does not have the white part, as this will only make the milk sour.
You can use an electric mixer, a kitchen aid, or just a hand mixer to beat the cream. This depending on what you have on hand, as it does not make a difference in the final result.
It is not advisable that you wet the cookies too much in milk, but only that they remain slightly damp, otherwise the cookies may break.
If you like, you can decorate with nuts, crushed cookies or strawberries on the surface. This will give you a better appearance.
If you don't want to put a chocolate surface, you can finish up to the layer of cream and take to the refrigerator. Finally, you can decorate with cookie pieces.
The cookie and cream cake recipe is a delicious dessert which is also called grandmother's dessert. The reason for the latter is that it is a very old dessert with which grandmothers usually spoil their grandchildren.
That is why this is an ideal dessert to prepare for the children of the house and surprise them with it at snacks or after meals. It can also be a nice way to remember your grandparents with a nostalgic dessert.