Cookie Cake

Eva Carranza
Prepare this delicious cake based on a moist and soft cake, interspersed with layers of strawberry syrup and raspberry frosting, with cream cheese and the creaminess of mascarpone cheese, covered with crunchy crumbled cookies and served with red fruits; 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 g each) at room temperature, for the frosting
  • 110 grams mascarpone cheese, for the frosting
  • 1 cup icing sugar, for the frosting
  • 2 cups whipping cream, for the frosting
  • 2 cups cookies, crumbled
  • strawberries, for decoration
  • cookies, for decoration
  • blueberries, for decoration
Preparation
50 mins
55 mins
Low
  • Preheat the oven to 180°C.
  • For the cake, in a bowl, beat the egg whites to stiff peaks with salt and gradually add the sugar. Set aside.
  • In another bowl, beat the egg yolks with the sugar, vanilla, oil, and milk until you have a homogeneous mixture. Gently fold in the sifted dry ingredients and the egg whites.
  • Pour the mixture into two previously greased and floured cake pans, bake for 30 minutes or until cooked. Remove from the oven and cool to room temperature.
  • For the syrup, cook in a small pot over high heat the strawberries with the raspberries, sugar, water, and lemon juice until it forms a syrup, strain the mixture, cool, and set aside.
  • For the frosting, beat the cream cheese with the mascarpone cheese and gradually add the strawberry syrup, incorporate the powdered sugar, the heavy cream, and continue beating until you achieve a consistent mixture that holds peaks.
  • On a board or a rotating base, place a cake layer, cover with cream, and repeat until all layers are finished. Cover with all the frosting and refrigerate the cake until the frosting is firm.
  • Cover the cake with the crumbled cookies, using a piping bag with a star tip to form rosettes of 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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