Cream cake with cookies

It usually takes a lot of time to make a cake, but not this. We offer a cake recipe with the most delicate white chocolate cream with butter and a sprinkle of chopped cookies. с друзьями: Time: 1 hour. 50 minutes Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Vanilla cake sponge cake

• 220 gr butter at room temperature, plus more for forms
• 3 tbsp. premium flour, plus for form
• 1 tbsp. l baking powder
• 0.5 tsp salt
• 1.5 tbsp. Sahara
• 4 large eggs at room temperature
• 1 tbsp. l vanilla extract
• 3/4 Art. fat cream

Cream with white chocolate

• 170 gr white chocolate, finely chopped
• 330 gr butter at room temperature
• 1 tsp vanilla extract
• A pinch of salt
• 3 tbsp. powdered sugar

Cake assembly

• Vanilla cake sponge cake (recipe attached), baked and cooled
• 15 pcs. any crushed sandwich

Recipes with similar ingredients: biscuit, premium flour, eggs, cream, vanilla extract, icing sugar, white chocolate, biscuit cookie

Recipe preparation:

1. Make a cream: put white chocolate in a special utensils and melt in the microwave for 30 sec., stirring until smooth; let cool slightly. In big beat the butter with a mixer at medium speed, vanilla and salt until smooth for 1 min. Add melted white chocolate and whisk again. Gradually pour icing sugar and beat until smooth.
2. Collect the cake: put 1 cake cake on a flat dish; distribute 1 tbsp. cream and sprinkle with 0.5 tbsp. crushed cookies. Cover with a second cake. Cover the whole cake with the remaining cream and sprinkle with cookies.

3. Vanilla cake sponge cake

   Preheat the oven to 180 ° C. Lubricate two 20 cm butter. round cake molds and line the bottom with parchment paper; grease the parchment with oil and sprinkle with flour, removing excess. mix 3 tbsp. flour with baking powder and salt. In a large bowl beat with a mixer at a moderately high speed of 220 g. creamy butter with sugar until airborne for about 3 minutes. Reduce Mixer speed to medium and enter eggs one at a time. Mix dough with vanilla.

4. Mix 0.5 tbsp. water with cream in a measuring cup or bowl. Stir in the flour mixture in 3 batches, alternating with cream. Divide the dough between the prepared forms. Bake biscuits until golden brown and elastic until 25 up to 30 minutes Remove from oven and let cool for 10 minutes, then Remove from molds and refrigerate completely. Remove the parchment. At if necessary, align the top of the cakes with a long serrated knife.