Cookies and Cream Layer Cake

Hey lovelies, 

So today i was literally itching to do a big bake...didn't expect to do this whopper! 

Meet my Cookies and Cream Layer Cake...

I made this last year, and was honestly the easiest, and most yummiest cake i had made to date. Simple yet effective.

So here is my version of the recipe...

You will need-

• 3 10" inch cake tins
• Electric mixer- i used my K Mix

For the sponge mixture...

• 100g unsalted butter- softened
• 380g caster sugar
• 320g plain flour
• 4tsp baking powder
• 320ml buttermilk- these come in 280ml tubs, so cheekily you will need to of these! 
• 3 large eggs
• 4 cookies- that do not contain white chocolate- the 'soft' sort, you can find these in a bakery section of a supermarket. I bought mine from Waitrose. 

For the butter cream...

• 1kg icing sugar- not sifted
• 320g unsalted butter- softened
• 500g mascarpone- try Galbani
• 3 cookies (see above)

Preheat your oven at 180c 

Measure out and add all your dry ingredients to your mixer, along with 100g of your unsalted butter. Mix till all combined, and almost like a 'sandy' consistency.

In a jug put your buttermilk- (1 and a half tubs), plus 3 large eggs and mix well.

Slowly add and incorporate the wet to the dry and leave on a medium speed to allow all ingredients to come together and you should have no lumps.

Crumble up your cookies and using a spoon or spatula, fold in.

Evenly distribute between 3, well greased and lined tins. Add then bake in the oven.

When they have cooked evenly, remove from the oven, in their tins and leave to cool for 10 minutes, before turning out onto a wire rack to cool completely.

Then for the butter cream...

Start off with about 250g of icing sugar and a tablespoon of mascarpone, along with your 320g of the unsalted butter (cut into cubes), and add to your mixer on a slow speed setting, as not to create a 'dust' cloud...

Gradually add all the ingredients to the mixer and then let the speed increase so that all of mixture is properly incorporated. You do not want a gritty butter cream consistency, i would always say to let your mixer do the hard work for you. 

When the butter cream is ready to go, you can start to assemble your cake. 

This is the fun bit!

Take your plate, board or stand, and put a bit of the butter cream onto it as so the first sponge cake can adhere too. 

Layer the sponge with the butter cream, and then some of your cookies that are broken up. (Imagine building a lasagne's...same sort of idea...)

Repeat until your cake is complete. I have iced the sides also, but you font have too. Finish your layer cake with large pieces of the remaining cookies. 

You may now sit back and admire your masterpiece!

Well done!

Have a great evening!