Ingrédients pour Paraguay Cream Filled Cookie Cake
- All Purpose Flour
- 1 cup granulated sugar + ½ cup granulated sugar + ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 1 cup (2 sticks) unsalted butter + ¼ cup unsalted butter
- 1 large egg + 2 large egg yolks
- 2 tablespoons lemon juice
- ¼ cup milk + 2 cups milk
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- Egg Yolks
- Vanilla Extract
- Brown Sugar
- Granulated Sugar
- ¼ cup water
- 1 cup rolled oats
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Paraguay Cream Filled Cookie Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Paraguay Cream Filled Cookie Cake
- Preheat oven to 400°F (200°C).
- **Cake Layers:**
- Sift together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Zest the peel of 1 lemon and add it to the dry ingredients.
- Cut in 1 cup (2 sticks) unsalted butter using your fingers until the mixture resembles breadcrumbs.
- In a separate bowl, whisk together 1 large egg, 2 tablespoons lemon juice, and ¼ cup milk.
- Add the wet ingredients to the dry ingredients and gently knead until a dough forms.
- Divide the dough into 5 equal portions.
- Roll each portion into a 10-inch circle.
- Place circles on greased baking sheets and bake for 6-8 minutes, or until lightly browned.
- Let cool completely.
- **Chocolate Cream Filling:**
- In a medium bowl, whisk together ¼ cup cornstarch, ½ cup granulated sugar, ¼ cup unsweetened cocoa powder, and 2 large egg yolks until smooth.
- Set aside.
- In a saucepan, heat 2 cups milk over hot water (double boiler method).
- Gradually whisk in the cocoa mixture and cook, stirring constantly, until thickened.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- **Caramel Sauce:**
- Combine ½ cup granulated sugar, ¼ cup brown sugar, and ¼ cup water in a heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves.
- Bring to a boil and boil for 10 minutes without stirring.
- Let cool slightly.
- **Oatmeal Topping:**
- Melt ¼ cup unsalted butter in a saucepan over medium heat.
- Add ½ cup granulated sugar and 1 cup rolled oats. Cook, stirring constantly, until lightly browned.
- **Assembly:**
- Stack the cooled cake layers, spreading each layer generously with the warm chocolate cream filling.
- Pour caramel sauce over the top and sprinkle with the oatmeal topping.
- Chill in the refrigerator for at least 3 hours before serving.
- Store in the refrigerator.
- Yields: 8-10 servings
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
399g
Fat
40g
Carbs
52g
