Cookies and cream fridge cake

Name: Cookies and cream fridge cake
Total time: 1 h 10 min
Yield: serves 8
Cuisine: American
Ingredients: 100g butter completely softened; 150g golden caster sugar; 100g light soft brown sugar; 1 egg white; 150g plain flour; 50g plain flour; 1/4 tsp bicarbonate of soda; 1 litre double cream; 4 tbsp icing sugar; 2 tsp vanilla extract

Published: June 19, 2015 at 11:17 AM

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serves 8

Easy

Total time: 1 hr and 10 mins

+ chilling and cooling

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This is based on a popular quick American dessert of cookies and cream, made by layering NabiscoTM Famous Chocolate Wafers with whipped cream. Left overnight, the wafers soften and turn into ‘cake’. You can’t buy similar wafers in the UK, so our recipe includes a homemade version.

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Alternatives

Complete the dish

Try this recipe for cookies and creamy fridge cake, then check out our chocolate biscuit cake.

Ingredients

Nutrition

100g butter

completely softened
150g golden caster sugar
100g light soft brown sugar
1 egg white
150g plain flour
50g plain flour
1/4 tsp bicarbonate of soda

cream

1 litre double cream
4 tbsp icing sugar
2 tsp vanilla extract

Nutrition: per serving

kcal956
fat79.8g
saturates0g
carbs58.6g
sugars0g
fibre1.3g
protein4.5g
salt0.45g

Method

step 1

Put the butter in a bowl and use electric beaters to beat for a minute. Add the sugars, then keep beating until fluffy and paler in colour. Beat in the egg white, then sift over the flour, cocoa powder, bicarbonate of soda and a pinch of salt, and mix to a dough. Form the dough into a log about 20cm long. Wrap in clingfilm and chill for an hour.
step 2

Heat the oven to 180c/fan160c/gas4. Unwrap the dough and, using a sharp knife, slice into cookies about 1/2 cm thick (you will get approximately 36 cookies in total). The dough is quite soft, so you may have to roll it over to maintain the round shape. Lay the cookies on baking sheets covered with baking parchment or silicone baking mats, leaving plenty of space in between. Cook for 12-14 minutes until crisp. you may need to do this in batches. Leave for 10 minutes to set, then cool on a rack.
step 3

Whip the cream with the vanilla and icing sugar to soft peaks. To assemble the cake stick 7 of the cookies with a little of the cream in a circle on a large plate (i.e. one in the middle surrounded by 6). Spread with 1/5 of the cream. Repeat, slightly offsetting the next layer of cookies, and keep going until all the cookies are used up. Finish with a layer of cream. chill overnight to soften the biscuits.

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