Vertical Layered Cookies & Cream Cake
Ingredients
CAKE
- 10 large eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder, split (60 gram )
- 1/2 tsp baking powder
- 1/2 tsp salt
ICING
1/2 cup unsalted butter, 1 rod, space temperature (115 gram )
Extract
- 15 chocolate sandwich cookies
- 5 chocolate sandwich cookies
Planning
- Sift in the flour, half the cocoa powder.
- Using a hand mixer, beat till soft peaks form.
- Beat at a third of the egg whites to the chocolate mixture, then fold in the egg whites.
- Divide the batter between the two sheets. Let cool at room temperature before the utensils are cool to touch.
- Dust the tops of the cakes with the cocoa powder. Cover with parchment paper, and also turn above the cakes to eliminate the pans.
- Peel the parchment paper that is baked off and then discard. Then put aside.
- Whip butter and the cream cheese . Include the sugar extract.
- Use a spatula.
- Evenly spread a thin coating of icing on a cake .
- Beginning from a end, the cake rolls . Repeat with the remaining cake layers, then putting the piece that is wrapped at the beginning of every layer.
- Wrap in plastic wrap and chill for at least an hour is firm.
- Use the icing to pay for pipe swirls and the cake . Garnish the top and chill for an hour prior to serving.
Enjoy!