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Eva Carranza

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Cookie Cake

50 mins
55 mins
Low
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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.
Learn more about Eva Carranza

Ingredients

8 portions
  • 5 egg whites
  • 1/8 teaspoons salt
  • 1/2 cups refined sugar, (110 g)
  • 5 egg yolks
  • 1/2 cups refined sugar, (110 g)
  • 1 teaspoon liquid vanilla
  • 1/2 cups vegetal oil, (100 ml)
  • 3 tablespoons milk
  • 2 cups flour, (220 g) sifted
  • 1 1/2 teaspoons baking soda, sifted
  • 1 1/2 cups strawberry, (141 g), cut into pieces, for strawberry syrup
  • 1 1/2 cups raspberry, (141 g), cut into pieces, for strawberry syrup
  • 1/3 cups refined sugar, for strawberry syrup
  • 2 tablespoons Water, for strawberry syrup
  • 1 tablespoon lemon 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 powdered sugar, for frosting
  • 2 cups whipping cream, for frosting
  • 2 cups cookie, ground
  • to taste strawberry, to decorate
  • to taste cookie, to decorate
  • to taste blueberry, to decorate

Preparation

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.

PRESENTATION

Decorate with ground cookies around the cake and red berries.

TIPS

To know if your cake is done insert a toothpick in the center, if it comes completely clean it is ready.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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