Cookie cake with chocolate rum cream and hazelnuts, and a banana filling

Cookie Cake with Chocolate, Rum, and Hazelnut Cream, and a Banana Surprise Layer

Total preparation time: 30 minutes
Cooling time: 3-4 hours (ideally overnight)
Servings: 12

Welcome to the world of sweet delights! Today, I will guide you step by step in making a cookie cake with chocolate, rum, and hazelnut cream, featuring a surprise layer of bananas. This dessert is not only delicious but also incredibly accessible, perfect for any occasion, from birthdays to weekend parties.

The history of the cookie cake is simple and full of creativity. This type of cake has become popular due to its versatility and the ease with which it can be prepared. Each homemaker personalizes their recipe by adding favorite ingredients, making each cake a unique work of art!

Ingredients

For the cake:
- 1 kg Petit Beurre cookies (or plain digestive biscuits)
- 400 ml milk (for syrup)
- 25 ml rum (or to taste)
- Brown sugar, to taste (approximately 2 tablespoons)

For the cream:
- 6 egg yolks
- 10 tablespoons brown sugar (or granulated sugar)
- 6 tablespoons cornstarch
- 650 ml milk
- A pinch of salt
- 2 packets vanilla sugar
- 75 ml rum (or to taste)
- 200 g butter (82% fat)
- 200 g chocolate (dark, milk, or bitter, according to preference)
- 200 g roughly crushed hazelnuts (optional)

For the layer:
- 2 bananas

For decoration:
- 150 g dark chocolate (for glazing)
- 25 ml rum
- 50 g butter
- 50 g grated chocolate
- Decorative sprinkles (chips, coconut, or crushed nuts)
- Whipped cream (optional, for serving)

Preparation

Step 1: Preparing the cream

1. In a bowl, whisk the egg yolks with the sugar and a pinch of salt. Mix until the mixture becomes pale and doubles in volume.
2. Dissolve the cornstarch in 100 ml of cold milk. The remaining milk needs to be gently heated, but not boiled.
3. Add the dissolved cornstarch to the egg yolks, mixing well. Then, add the warm milk and mix again.
4. Place the saucepan over low heat and stir continuously until the cream thickens and reaches a pudding-like consistency.
5. When the cream is ready, remove it from the heat and add the vanilla sugar, rum, and broken chocolate pieces. Stir vigorously until the chocolate melts completely.
6. Finally, add the cubed butter and mix until incorporated. You can add the crushed hazelnuts for extra texture.

Helpful tips: If you want a lighter cream, you can fold in 200 ml of whipped cream at the end. You can also use white chocolate for a sweeter version of the cream.

Step 2: Preparing the syrup

1. In another container, combine 400 ml of milk, the rum, and the brown sugar. Heat gently, stirring until the sugar fully dissolves.
2. If desired, add a packet of instant coffee (like Jacobs 3 in 1) for a stronger flavor.

Step 3: Assembling the cake

1. Prepare a rectangular baking dish (35x25 cm) and line it with plastic wrap for easy removal of the cake.
2. Start by dipping each cookie in the syrup, ensuring they are only slightly moist. Place them in the dish, side by side, like soldiers in formation.
3. Count how many layers of cookies you have (usually, you will need 6 layers) and divide the cream into 5 equal parts.
4. After the first layer of cookies, add a layer of cream, followed by another layer of dipped cookies. Repeat this process until you finish the cookies and the cream, ending with a layer of cookies.
5. Before the last layer of cookies, add the banana slices, which will add a fresh and delicious note.

Step 4: Preparing the glaze

1. Melt the chocolate, butter, and rum in a double boiler, stirring until you achieve a smooth mixture.
2. Pour the glaze evenly over the last layer of cookies and decorate with grated chocolate and decorative sprinkles.

Step 5: Cooling

1. Cover the cake with plastic wrap and refrigerate for 3-4 hours, but ideally leave it overnight to allow the flavors to develop.

Serving

Remove the cake from the dish, cut it into portions, and serve it plain or with a dollop of whipped cream and fresh fruits. It is delicious and refreshing, perfect for warm summer days or moments of indulgence.

Variations and suggestions

This cookie cake can be customized in countless ways. Instead of bananas, you can add fresh strawberries or peaches for a different fruity note. Additionally, instead of rum, you can use flavored liqueurs, such as amaretto or coffee liqueur, for a unique experience.

Frequently asked questions

1. What type of cookies can I use?
You can use any type of cookies you prefer, such as digestive biscuits or plain ones. Petit Beurre cookies provide a pleasant texture and a delicate flavor.

2. Can I substitute the rum?
Yes, you can use vanilla extract or other liquid flavors, depending on personal taste.

3. How can I make the cake easier?
You can skip the chocolate glaze and serve it with plain whipped cream for a quicker version.

4. How long does the cake keep?
The cake keeps well in the refrigerator, covered, for 3-4 days.

In conclusion, the cookie cake with chocolate, rum, and hazelnut cream, featuring a banana surprise layer, is a dessert as simple as it is sophisticated. With easy preparation and many possible variations, it is perfect for any occasion. Don't forget to experiment and add your own touch to this recipe to make it truly unique! Enjoy!

 Ingredients: 1 kg of petit beurre biscuits with milk (can also be plain or digestive biscuits, regular biscuits) Syrup: 400ml milk 1 bottle 25ml rum Sugar to taste (I added 2 tablespoons of brown sugar) 1 sachet of 3 in 1 Jacobs Milka (cappuccino, instant coffee, or various liqueurs also work) Chocolate cream: 6 egg yolks (I made a wonderful appetizer cake from the egg whites) 10 tablespoons of raw sugar (granulated sugar also works) 6 tablespoons of starch 650ml milk a pinch of salt 2 sachets of vanilla sugar 3 bottles of rum (25ml each) 200g of 82% fat butter 200g of chocolate (I used dark, but milk or bitter chocolate works, to taste) 200g of roughly chopped nuts (optional) You can also add to the cream or between layers of biscuits: raisins, Turkish delight, dried or fresh fruits, nuts, etc. Filling: 2 bananas Decoration: Chocolate glaze made from 150g of dark chocolate, 1 bottle 25ml rum 50g butter 50g grated chocolate chip candies (coconut, grated biscuit, nuts, or ground hazelnuts also work) whipped cream pieces of pineapple

 Tags:  cookie cake with chocolate cream with rum and hazelnuts and banana insertion