Paraguay Cream Filled Cookie Cake Recipe

How to Make Paraguay Cream Filled Cookie Cake

1. Preheat oven to 400°F (200°C).
2. **Cake Layers:**
3. Sift together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
4. Zest the peel of 1 lemon and add it to the dry ingredients.
5. Cut in 1 cup (2 sticks) unsalted butter using your fingers until the mixture resembles breadcrumbs.
6. In a separate bowl, whisk together 1 large egg, 2 tablespoons lemon juice, and ¼ cup milk.
7. Add the wet ingredients to the dry ingredients and gently knead until a dough forms.
8. Divide the dough into 5 equal portions.
9. Roll each portion into a 10-inch circle.
10. Place circles on greased baking sheets and bake for 6-8 minutes, or until lightly browned.
11. Let cool completely.
12. **Chocolate Cream Filling:**
13. 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.
14. Set aside.
15. In a saucepan, heat 2 cups milk over hot water (double boiler method).
16. Gradually whisk in the cocoa mixture and cook, stirring constantly, until thickened.
17. Remove from heat and stir in 1 teaspoon vanilla extract.
18. **Caramel Sauce:**
19. 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.
20. Bring to a boil and boil for 10 minutes without stirring.
21. Let cool slightly.
22. **Oatmeal Topping:**
23. Melt ¼ cup unsalted butter in a saucepan over medium heat.
24. Add ½ cup granulated sugar and 1 cup rolled oats. Cook, stirring constantly, until lightly browned.
25. **Assembly:**
26. Stack the cooled cake layers, spreading each layer generously with the warm chocolate cream filling.
27. Pour caramel sauce over the top and sprinkle with the oatmeal topping.
28. Chill in the refrigerator for at least 3 hours before serving.
29. Store in the refrigerator.
30. Yields: 8-10 servings