Cookie cake with vanilla cream
Cookie Cake with Vanilla Cream – A Quick and Delicious Dessert
When it comes to preparing a simple yet exceptionally delicious dessert, cookie cake is the perfect choice. Not only does it satisfy sweet cravings quickly, but it is also incredibly easy to make. With a layer of crunchy cookies and a smooth vanilla cream, this cake is ideal for any occasion, from birthdays to family gatherings.
Preparation time: 30 minutes
Cooling time: 4 hours
Total time: 4 hours 30 minutes
Number of servings: 8-10
Necessary Ingredients:
For a 23x23 cm tray, you will need the following:
- 60 Petit Beurre cookies (or another type of cookies with a similar texture)
- For the vanilla cream:
- 1 liter of milk (preferably whole for a richer cream)
- 5 egg yolks
- 7 tablespoons of sugar (you can adjust the amount according to your preferences; brown sugar adds a caramelized note)
- 6 tablespoons of cornstarch (this will thicken the cream)
- Vanilla essence (or, for an authentic taste, a vanilla pod)
- Decoration (optional):
- Grated chocolate
- Fresh strawberries (or other seasonal fruits)
Step by Step: Preparing Vanilla Cream
1. Preparing the Cream: In a saucepan, combine the egg yolks with the sugar. Use a whisk to mix well until the sugar is completely dissolved. This step is essential for achieving a smooth cream without sugar crystals.
2. Adding Cornstarch: Add 2-3 tablespoons of milk and the cornstarch to the egg yolk mixture, continuing to stir to avoid lumps.
3. Incorporating the Remaining Milk: Once the cornstarch is fully incorporated, add the rest of the milk. Place the saucepan over low heat and stir constantly with a whisk. It is important not to stop stirring, as the cream will gradually thicken.
4. Thickening the Cream: Continue stirring until the mixture is thick enough to coat the back of a spoon. Once you have achieved the desired consistency, remove the saucepan from the heat and add the vanilla essence.
5. Cooling the Cream: Allow the cream to cool to room temperature, then cover it with plastic wrap to prevent a crust from forming.
Assembling the Cookie Cake
1. Preparing the Tray: Place plastic wrap inside a square 23x23 cm tray. This will make it easier to turn the cake out at the end.
2. First Layer of Cookies: Place a layer of cookies at the bottom of the tray. If desired, you can soak the cookies in a little milk to make them softer, but I chose to leave them as is, and they softened nicely due to the cream.
3. Applying the Cream: Add a thin layer of cream over the cookies, ensuring it is evenly distributed.
4. Alternating Layers: Continue alternating between layers of cookies and cream. I made 5 layers of cookies and 4 of cream, but you can adjust based on how tall you want the cake to be.
5. Cooling the Cake: Once you have finished assembling, cover the cake with plastic wrap and let it chill in the refrigerator for at least 4 hours, ideally overnight, to allow the flavors to develop and the cookies to soften.
Finishing and Decorating the Cake
1. Inverting: After the cake has been in the refrigerator, carefully invert it onto a serving platter. Using the plastic wrap, this process should be easy, and the cake will come out perfectly.
2. Decorating: Now comes the fun part – decorating! Use grated chocolate to add an elegant touch and fresh strawberries for a note of freshness. You can also add other fruits or nuts, depending on your preferences.
Helpful Tips and Variations
- If you want to add a splash of flavor, experiment with different essences, such as almond or even sweet liqueurs in the vanilla cream.
- You can substitute the cookies with gluten-free alternatives, making the dessert accessible to those with dietary restrictions.
- The cookie cake with vanilla cream pairs wonderfully with a cup of coffee or a fragrant tea, turning it into the perfect dessert for an afternoon tea.
Nutritional Information
A serving of cake contains approximately 300-350 calories, depending on the ingredients used. Milk provides calcium, while egg yolks bring essential proteins and vitamins.
Frequently Asked Questions
1. Can I use whole grain cookies?
Yes, whole grain cookies will add extra fiber and a distinct flavor.
2. How long can the cake be stored?
The cake keeps well in the refrigerator for 3-4 days, but it is best consumed fresh.
3. How can I vary the flavors of the cream?
You can add cocoa for a chocolate cream or coffee for a more intense note.
4. Is this dessert suitable for vegans?
Yes, you can use plant-based milk and an egg substitute to make it vegan.
This cookie cake with vanilla cream is more than just a simple dessert – it is an experience that brings smiles to the faces of loved ones. Try it, experiment with flavors, and don't hesitate to put your personal touch on this classic dessert!
Ingredients: For a 23x23 tray: 60 Petit Beurre biscuits Cream: 1 liter of milk 5 egg yolks 7 tablespoons of brown or granulated sugar 6 tablespoons of starch vanilla essence Decoration (optional): grated chocolate strawberries
