Total Happiness. Blog’s first anniversary is today and it has grown up more that what I expected. It’s already 700 followers who love Pastry Arts. Each post, each recipe and each photo is made with lots of dedication and love. We will keep growing up together as amateur bakers, improving what we love the most and make happy.
To celebrate this, I have this delicious recipe for a Cookies & Cream Cake. This cake has become signature among my recipes. Everybody loves it, it always fits well in birthdays and casual ocasions.
75 g salted butter
130 g all-purpose flour
35 g Unsweetened Cocoa powder
3/4 tsp baking powder
1/3 tsp baking soda
190 g sugar (I used 100g and 90g refined white sugar and brown sugar)
1 large egg 1 egg yolk
110 g Buttermilk (I used the juice of half a lemon plus whole milk, mixed and relaxed for 10 minutes)
75 g Boiling water 50 g bittersweet chocolate 1/2 tsp vanilla
1. Preheat oven to 350 degrees F.
2. Grease and flour 1 cake pans of 15 cm or 5 inches diameter.
3. Heat gently on low heat butter and semisweet chocolate until both are melted, turn off heat, add vanilla, mix and let rest at room temperature about 15 minutes or until cool.
4. Sift dry ingredients (flour, cocoa, baking powder and baking soda).
5. Mix all ingredients using a hand mixer or blender, starting from low speed and increasing slowly. Mix 2 or 3 minutes maximum or until you see no lumps.
6. Pour mix in cake pan and take it to the oven for about 60-70 minutes or until a toothpick inserted comes out clean.
7. Let tit rest in the cake pan for 15 minutes, take it out and let it cool to room temperature.
Vanilla and Cookies Cake
180 g all-purpose flour
160 g White Sugar
75 g Butter softened
2 eggs lightly beaten
120 ml whole milk
2 tsp. baking powder
1/4 tsp. of salt
1 tsp. vanilla
100 g. Oreo cookies chopped into small pieces without the cream
1. Preheat oven to 350 degrees F.
2. Grease and flour 1 cake pan of 15 cm or 6 inches diameter.
3. Sift flour, baking powder and salt.
3. Beat butter on medium-high speed for about 5 minutes or until pale. Add sugar and continue beating a few minutes until creamy and fluffy.
4. Add eggs and vanilla, continue beating.
5. Add half of the flour mix, then the milk and then the remaining flour. Beat on low speed just to integrate the flour and the mix is smooth. No more than 1 minute. Add cookies using a spatula.
6. Pour mix in cake pan and take it to the oven for about 60 minutes or until a toothpick inserted comes out clean. 7. Let tit rest in the cake pan for 15 minutes, take it out and let it cool to room temperature.
Swiss Meringue Buttercream with Oreo
70 g Egg whites (2 egg whites)
125 g Butter, softened
100 g White sugar
1 tsp Vanilla (optional)
100 g. Oreo cookies chopped into small pieces and sifted
1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool. Meanwhile use a hand-mixer to soften butter, whisk hard until pale and creamy.
3. Once meringue is ready replace whisk for flat beater in your stand mixer. Start adding butter slowly while beating until it is fully incorporated. Add vanilla and beat 10 minutes at medium- hight speed.
4. Add sifted cookies using a spatula.
100g White sugar
100g Cold water
1. In a small saucepan mix both ingredients. Bring pan over medium heat until sugar dissolves completely. This may take up to 2 or 3 minutes.
75 g Dark Chocolate
45 g Butter
1. In a small saucepan mix both ingredients. Bring pan over medium heat until both ingredients dissolves completely. Let cool and use it at 28 ° C / 80 ° F. If you don’t have a thermometer, make sure the glaze is at room temperature before using it, in this way the Chocolate will not melt buttercream and you will get a more interesting thickness.
Assemble and finishing Cake
Step by Step link: Here