Cookies and Cream Cake

There is a double standard about having your bday close to Christmas time. On the one hand, it is more likely that people will be around to celebrate, which is great. But on the other hand, there tends to be a rather unfair overlaping in presents that Christmas-day born children will surely understand… So why not an extra self-made one?

Cookies and Cream Cake

Cookies and Cream Cake

Another courtesy of the Hummingbird bakery.

For the sponges

  • 175 g softened butter
  • 570 g sugar
  • 480 g flour
  • 6 tsp baking powder
  • 1.5 tsp NaCl
  • 480ml buttermilk
  • 5 eggs
  • 200 g chocolate chip cookies

Preheat the oven to 170 °C fan and line 3 cake tins of 23 cm of diameter with parchment paper.

Mix butter, sugar, flour, baking powder and salt with the electric mixer until the mixture has a sandy consistency.

Separately, mix the buttermilk and eggs and add to the dry ingredients slowly, whilst beating, until the batter is smooth. Crumble the cookies broken into medium pieces and fold into the batter. If you don’t have buttermilk, you can add white wine vinegar to regular milk and let it stand for 5 minutes, the casein will precipitate because of the acidic pH giving the consistency of buttermilk.

Divide the batter among the three tins and bake for 35 minutes. Let cool on a wire rack.

For the mascarpone buttercream

  • 320 g butter
  • 1 kg of powder sugar (I know, it seems a lot…)
  • 500 g mascarpone cheese

Beat the powder sugar into the butter and then beat in the mascarpone in small additions, until smooth.

Fill the layers of cake with buttercream and finish by frosting the outside. The design is done with a metal spatula moving it in circles and in a spiral motion.

Cookies and Cream Cake

Cookies and Cream Cake