Dessert

Monte Carlo cookies and cream cake

Name: Cookies and cream cake recipe
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 12
Ingredients: 500g unsalted butter, chopped, softened; 440g caster sugar; 20.00 ml vanilla extract; 8 eggs; 380g white chocolate, melted, cooled; 800g self-raising flour; 500g sour cream, at room temperature; 300g sprinkles; 750g cream cheese, softened, chopped; 360.00g icing sugar; 20.00 ml vanilla bean paste; 250g Monte Carlo biscuits (substitute with biscuit of your choice), finely chopped; 750g cream cheese, chopped, at room temperature; 125g unsalted butter, softened, chopped; 2 tsp vanilla extract; 190g white chocolate, melted, cooled

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https://healthimprovements.info/recipes/cookies-cream-cake-recipe/glq4h6ad — Monte Carlo cookies and cream cake

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by Phoebe Wood

Oct 01, 2019

Your favourite Aussie biscuit becomes a cake in this Monte Carlo cake recipe.

500g unsalted butter, chopped, softened
2 cups (440g) caster sugar
1 tbs vanilla extract
8 eggs
380g white chocolate, melted, cooled
5 1/3 cups (800g) self-raising flour, sifted
500g sour cream, at room temperature
1 1/2 cups (300g) mixed pink and white sprinkles, to decorate

Cookies and cream filling

750g cream cheese, softened, chopped
1 1/2 cup (180g) pure icing sugar, sifted
1 tbs vanilla bean paste
250g Monte Carlo biscuits (substitute with biscuit of your choice), finely chopped

Cream cheese icing

750g cream cheese, chopped, at room temperature
125g unsalted butter, softened, chopped
1 1/2 cups (180g) pure icing sugar, sifted
2 tsp vanilla extract
190g white chocolate, melted, cooled

Method

1.

Preheat oven to 170°C. Grease two 20cm cake pans and line base and side with baking paper.
2.

Place butter, sugar and vanilla in the bowl of a stand mixer with the paddle attachment and beat until thick and pale. Add eggs, two at a time, beating well after each addition. Beat in chocolate, then, in two batches, add flour and sour cream. Fold together until combined. Divide between prepared pans and smooth tops with a palette knife.
3.

Bake for 1 hour 25 minutes or until golden and a skewer inserted in the centre comes out clean. Cool in pans for 30 minutes, then invert onto wire racks to cool completely. Once cooled, use a large serrated knife to trim the tops from the cakes so they are level, then slice each cake in half horizontally (so you have four cake layers).
4.

For the cookies and cream filling, place cream cheese, icing sugar and vanilla in the bowl of a stand mixer with the paddle attachment and beat until smooth. Fold through chopped biscuits, and chill until needed.
5.

For the icing, place cream cheese, butter, sugar and vanilla in the bowl of a stand mixer with the paddle attachment and beat on medium-high speed for 5 minutes or until thick and pale. Add white chocolate, reduce speed to low and beat for a further 1 minute to combine.
6.

To assemble, place one cake layer on a cake stand and spread with one-third of the cookies and cream filling. Repeat layering with cake and filling, finishing with a cake layer. Spread 11/2 cups of icing over the top and side of the cake to create a crumb coat, and chill for 30 minutes to set. Spread remaining icing over top and sides of the cake. Coat with sprinkles (try taking handfuls of sprinkles and gently rolling onto the cake from the bottom to the top). Serve immediately, or chill until needed.