Cookie Cake
Eva Carranza
Prepare this delicious cake based on a moist and soft cake, alternating layers of strawberry and raspberry frosting syrup, with cream cheese and the softness of mascarpone cheese, covered in crunchy cookie crust and served with fresh berries, this cake is simply spectacular.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 5 egg whites
  • 1/8 teaspoons salt
  • 1/2 cups granulated sugar, (110 g)
  • 5 egg yolks
  • 1/2 cups granulated sugar, (110 g)
  • 1 teaspoon vanilla essence
  • 1/2 cups vegetable oil, (100 ml)
  • 3 tablespoons cow's milk
  • 2 cups flour, (220 g) sifted
  • 1 1/2 teaspoons baking powder, sifted
  • 1 1/2 cups strawberries, (141 g), cut into pieces, for strawberry syrup
  • 1 1/2 cups raspberries, (141 g), cut into pieces, for strawberry syrup
  • 1/3 cups granulated sugar, for strawberry syrup
  • 2 tablespoons water, for strawberry syrup
  • 1 tablespoon lime juice, for strawberry syrup
  • 1 1/2 packages cream cheese, (190 gc / u) at room temperature, for frosting
  • 110 grams mascarpone cheese, for frosting
  • 1 cup icing sugar, for frosting
  • 2 cups whipping cream, for frosting
  • 2 cups cookies, ground
  • strawberries, to decorate
  • cookies, to decorate
  • blueberries, to decorate
Preparation
50 mins
55 mins
Low
  • Preheat the oven to 180 ° C. ( 356°F)
  • For the cake, in a bowl beat the egg whites with the salt and add the sugar little by little. Set aside.
  • On a separate bowl, beat the yolks with sugar, vanilla, oil and milk until you have a homogeneous mixture. Mix the sifted powders and the egg whites in a folding manner.
  • Pour the preparation into two previously greased and floured cake molds, bake for 30 minutes or until cooked. Remove from the oven and cool to room temperature.
  • For the syrup, on a pot at high heat cook the strawberries with raspberries, sugar, water and lime juice until a syrup is formed, strain the preparation, chill and reserve.
  • For the frosting, beat the cream cheese with the mascarpone cheese and add the strawberry syrup little by little, add the powdered sugar, the whipping cream and keep beating until you get a consistent mixture and peaks are formed.
  • On a table or a rotating turntable (lazy Susan), place a cake covered with the cream and repeat until all the layers are finished. Cover all the cake with frosting and refrigerate the cake until the frosting is set.
  • Cover the cake with the ground cookies, with a pastry bag with a star tip, form rosettes shapes with frosting and decorate with cookies, strawberries and blueberries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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