Cookies & cream fridge cake
Based on an American favourite dessert, this takes decadent homebaking to a new level
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 45 mins
Cook 15 mins
plus overnight chilling
- Put the butter in a bowl and use electric beaters to beat for a minute. Add the sugars, then keep beating until fluffy and paler in colour. Beat in the egg white, then sift over the flour, cocoa powder, bicarbonate of soda and a pinch of salt, and mix to a dough. Form the dough into a log about 20cm long. Wrap in clingfilm and chill for an hour.
- Heat the oven to 180C/fan 160C/gas 4. Unwrap the dough and, using a sharp knife, slice into cookies about 1/2 cm thick (you will get approximately 36 cookies in total). The dough is quite soft, so you may have to roll it over to maintain the round shape. Lay the cookies on baking sheets covered with baking parchment, leaving plenty of space in between. Cook for 12-14 minutes until crisp. You may need to do this in batches. Leave for 10 minutes to set, then cool on a rack.
- Whip the cream with the vanilla and icing sugar to soft peaks. To assemble the cake stick 7 of the cookies with a little of the cream in a circle on a large plate (i.e. one in the middle surrounded by 6). Spread with 1/5 of the cream. Repeat, slightly offsetting the next layer of cookies, and keep going until all the cookies are used up. Finish with a layer of cream. Chill overnight to soften the biscuits.
PER SERVING
956 kcalories, protein 4.5g, carbohydrate 58.6g, fat 79.8 g, saturated fat 45g, fibre 1.3g, salt 0.45 g
Recipe from olive magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1190636/
http://www.bbcgoodfood.com/recipes/1190636/
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Ingredients
- 100g butter , completely softened
- 150g golden caster sugar
- 100g light soft brown sugar
- 1 egg white
- 150g plain flour
- 50g 70% cocoa powder
- ¼ tsp bicarbonate of soda
FOR THE CREAM
- 1l double cream
- 4 tbsp icing sugar
- 2 tsp vanilla extract
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 45 mins
Cook 15 mins
plus overnight chillingIngredients
- 100g butter , completely softened
- 150g golden caster sugar
- 100g light soft brown sugar
- 1 egg white
- 150g plain flour
- 50g 70% cocoa powder
- ¼ tsp bicarbonate of soda
FOR THE CREAM
- 1l double cream
- 4 tbsp icing sugar
- 2 tsp vanilla extract
PER SERVING
956 kcalories, protein 4.5g, carbohydrate 58.6g, fat 79.8 g, saturated fat 45g, fibre 1.3g, salt 0.45 g
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15 March 2012
tweetiepie commented on this recipe
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16 March 2012
Sarah Clifford commented on this recipe
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