Cream cake with cookies

Votes: 2

Time: 1 hour 50 min.
Complexity: easily
Servings: 8 - 10

Cakes usually take a long time to make, but not this one. We offer a recipe for a cake with the most delicate white chocolate buttercream and a crumbled cookie topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vanilla sponge cake

220 g of butter at room temperature, plus more for the pan
3 cups of premium flour, plus more for the pan
1 tbsp. baking powder
0.5 tsp salt
1.5 cups of sugar
4 large eggs at room temperature
1 tbsp vanilla extract
3/4 cup heavy cream

White chocolate buttercream

170 g white chocolate, finely chopped
330 g of butter at room temperature
1 tsp vanilla extract
A pinch of salt
3 cups powdered sugar

Assembling the cake

Vanilla sponge cake (recipe included), baked and cooled
15 any sandwich cookies, crushed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: biscuit, premium flour, eggs, cream, vanilla extract, powdered sugar, white chocolate, biscuit cookies

Cooking the dish according to the recipe:

Make creamMelt the white chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring until smooth. Let cool slightly. In a large bowl, beat the butter, vanilla, and salt with a mixer on medium speed until smooth, about 1 minute. Add the melted white chocolate and beat again. Gradually add the powdered sugar and beat until smooth.
Assemble the cakePlace one cake layer on a flat plate; spread 1 cup of frosting and sprinkle with 0.5 cups of crushed cookies. Top with the second cake layer. Cover the entire cake with the remaining frosting and sprinkle with cookies.

Vanilla sponge cake

Preheat oven to 180°C. Grease two 20cm round cake pans with butter and line the bottoms with parchment paper; grease the parchment and dust with flour, tapping off any excess.

In a bowl, combine 3 cups of flour with the baking powder and salt. In a large bowl, beat 220g of butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs one at a time. Mix in the vanilla.
Combine 0.5 cups of water with the cream in a measuring cup or bowl. Fold the flour mixture into the creamed butter in 3 batches, alternating with the cream.

Divide the batter between the prepared pans. Bake the cakes until golden brown and springy, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes, then remove from the pans and cool completely. Remove the parchment. If necessary, smooth the tops of the cakes with a long serrated knife.