Cookie cake with vanilla cream

Cookie Cake with Vanilla Cream – A Nostalgic Delight

If you are looking for a quick and simple dessert that brings back unforgettable childhood memories, you have found the perfect recipe! The cookie cake with vanilla cream is a versatile dessert, easy to prepare, and delicious in taste. Moreover, it is an excellent choice for moments when you want to impress guests without spending hours in the kitchen.

Preparation time: 30 minutes
Baking time: 0 minutes
Total time: 30 minutes (plus cooling time)
Number of servings: 12

Ingredients

- 1 kg of plain cookies
- 1 cube of Rama margarine (or butter for a richer taste)
- 3 packets of vanilla pudding
- 450 g of sugar
- 2 packets of vanilla sugar
- 1.3 l of milk
- 1 packet of whipped cream stabilizer
- 500 ml of Hulala whipped cream
- 1 cube of chocolate (for decoration)

Recipe History

The cookie cake with vanilla cream has a rich history, being a beloved dessert in many cultures. Its origins lie in simple cooking traditions where accessible ingredients were transformed into sweet delights. Over the years, the recipe has evolved, and today, the modern version we will prepare combines classic techniques with contemporary ingredients, offering a result as satisfying as in the past.

Preparing the Cake

Step 1: Preparing the Caramel

Start by caramelizing 150 g of sugar with 300 ml of water. You can use a heavy-bottomed pot to avoid burning the sugar. Heat the mixture over medium heat, stirring gently until the sugar completely dissolves and turns golden. Then, let it cool slightly and set aside.

Helpful tips: Watch the color! Do not let the caramel darken too much, as it will become bitter.

Step 2: Preparing the Vanilla Cream

Meanwhile, in a pot, add 1.3 l of milk along with 450 g of sugar and the two packets of vanilla sugar. Place the pot over medium heat and stir occasionally.

In a bowl, mix the 3 packets of vanilla pudding with 300 ml of cold milk. When the milk in the pot starts to boil, add the pudding mixture and stir continuously for about 5 minutes until the cream thickens.

Helpful tips: Use a whisk to avoid lumps. If you want a smoother cream, you can blend it with a mixer after it cools.

Step 3: Combining the Cream

After the cream has thickened, let it cool slightly but not completely. Add the cube of Rama margarine (or butter) and mix well until it is fully incorporated into the cream. Now you have a delicious vanilla cream ready to use!

Step 4: Assembling the Cake

Take the cookies and quickly dip them in the caramelized tea, then place them in a rectangular dish. It is important not to leave them too long in the caramel to avoid becoming too soft.

Place a first layer of cookies, followed by a layer of cream, then continue with another layer of cookies, but place them face down, alternating to create a checkerboard effect. Continue this process until you are about to finish the cookies.

Step 5: Preparing the Whipped Cream

In another bowl, whip the Hulala cream together with a pinch of stabilizer and 2-3 tablespoons of sugar. You can adjust the amount of sugar to taste. Once the cream reaches a firm consistency, use it to decorate the cake.

Step 6: Decorating and Cooling

Decorate the cake with whipped cream and grate the chocolate cube on top for an attractive appearance. Place the cake in the refrigerator for a few hours, but ideally, leave it until the next day so that the flavors blend perfectly.

Serving Suggestions

The cookie cake with vanilla cream can be served with a berry sauce or a drizzle of caramel on top. Additionally, a scoop of vanilla ice cream alongside a slice of this cake creates a delicious contrast.

Possible Variations

If you want to add a twist to the recipe, you can include some fresh fruits between the layers of cookies, such as banana slices or strawberries. You can also experiment with flavors by adding a few drops of almond or orange essence to the vanilla cream.

Calories and Nutritional Benefits

One serving of cake (a slice) contains approximately 300-350 calories, depending on the ingredients used. This dessert is relatively high in carbohydrates but also provides a quick source of energy due to the sugar. The vanilla cream brings a contribution of proteins and healthy fats from margarine or butter.

Frequently Asked Questions

1. Can I use whole grain cookies?
Yes, you can opt for whole grain cookies for a healthier version of the dessert.

2. How can I make the cake dairy-free?
You can replace the milk with almond or coconut milk, and the margarine with coconut oil.

3. How long can the cake be kept?
The cake can be stored in the refrigerator for 3-4 days, but it is best fresh.

4. Is it possible to use other flavors for the pudding?
Absolutely! You can experiment with chocolate or caramel puddings to create delicious variations.

Conclusion

The cookie cake with vanilla cream is a classic recipe full of nostalgia that can be adapted to everyone's preferences. It is an excellent choice for any occasion and will surely bring smiles to the faces of loved ones. Prepare it with love and enjoy every bite! Enjoy your meal!

 Ingredients: 1 kg of popular biscuits (plain) 1 cube of margarine 3 vanilla puddings 450 g of sugar 2 vanilla sugars 1.3 l of milk 1 stabilizer for whipped cream 500 ml of hulala whipped cream 1 cube of chocolate (for decoration)

 Tags:  cookie cake vanilla cream