This weekend we celebrated Bennett’s 2nd birthday. Since he’s just 2 we opted for dinner with friends instead of an elaborate party. Given that it was going to be a low-key birthday, I wanted to make an extra special cake so I opted for a Cookies and Cream Cake. In addition to being beautiful, this cake was decadent and delicious.
This cake was actually inspired by a cake I made from the Momofuku Milk Bar
cookbook a few weeks ago. Every dessert I’ve made from Momufuku cookbook has been exceptional, like the compost cookies or cornflake chocolate chip marshmallow cookies, but the pistachio cake is one of the best things that has ever been created in my kitchen. The down side to the cake was that some of the ingredients were expensive and difficult to find. Also, all the layers were individual recipes so I made each recipe over 3 days before assembling the cake. While delicious, this cake isn’t something that I’ll be making on a regular basis. (You can find the recipe here.)
Pistachio cake, homemade lemon curd, milk crumb and pistachio frosting are repeatedly layered to create this stunning cake. If you want a challenge in the kitchen then this is the cake for you. I’d bought all the ingredients for Currey’s 30th birthday as he loves pistachios but managed to not make this cake for 9 months after his birthday. It was so beautiful that I have to at least share a picture.
I wanted to recreate the concept of this cake for Bennett’s birthday so I used a boxed cake for the layers and homemade icing and ice cream for the other layers. To make this even easier you could use store bought ice cream as well. I realize this may be the longest recipe I’ve put on the site to date but it’s really easy. There are just lots of steps to it.
A 6 inch cake ring is used like a cookie cutter to get 2 layers out of the sheet cake. The remnants are crumbled and make the bottom layer of the cake then you simply layer the ice cream, frosting and cake repeatedly. To help keep the cake secure, you’ll use the cake ring as a base. I use acetate paper inside the ring to keep the cake in place. I buy 12×12 sheets of acetate from Hobby Lobby. It’s in with the scrapbook paper. I cut mine in half then put the halves around the ring. The acetate will overlap. Here’s a picture before I put the cake in the freezer.
If you are looking for a unique and decadent cake this recipe is it! Our friends raved about the cake and the birthday boy enjoyed a nice big piece. I can’t wait to try additional variations of this cake in the months to come. What flavor combination would you want to try?
ingredients
1 box cake mix, plus ingredients listed on the box
5 egg yolks
½ cup granulated sugar, divided
1¾ cups heavy cream
¾ cup whole milk
¼ teaspoon kosher salt
2 teaspoons vanilla extract
1¼ cups chopped Oreo cookies (about 15 cookies)
20 oz bittersweet chocolate
2 ½ cups heavy cream
6-inch cake ring (I bought mine at Sur la Table)
1 12x12 sheet acetate paper, cut in half
instructions
- Prepare the cake according to the directions on the box. Bake cake in a 9x13 pan. Allow cake to cool completely then place in the refrigerator until ready to assemble cake.
- Set a wire-mesh sieve over a large bowl and set aside. In another large bowl, whisk together the egg yolks and ¼ cup of the sugar.
- In a medium saucepan over medium heat, bring the remaining ¼ cup of sugar, cream, milk and salt to a simmer. While constantly whisking, slowly drizzle it into the egg yolk mixture.
- Pour the mixture back into the saucepan and place over medium heat. Stir constantly making sure to scrape the bottom as you stir. Cook until the mixture thickens and coats the back of a spoon. Pour the custard through the sieve and stir in the vanilla extract.
- Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Tightly cover the bowl and place the mixture in the refrigerator. Chill at least 2 hours or overnight.
- Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. Pour the ice cream into a freezer-safe container then stir chopped Oreos into the ice cream until fully incorporated. Return to freezer until ready to assemble cake.
- Place chocolate in a large food processor.
- Warm heavy cream in the microwave for 3-4 minutes, being careful not to allow the cream to boil over. Pour the milk over the chocolate and allow to sit for 2 minutes. Puree in the food processor until smooth.
- Using a 6-inch cake ring, stamp out 2 circles from the 9x13 pan. Place cake rings on a plate or cooking rack until ready to use.
- Place a piece of parchment paper on a freezer safe plate then put the cake ring on top of the parchment paper. Place the acetate paper inside the ring.
- Crumble the remnants of cake left after cutting out the 2 cake circles into the cake ring. Use the back of a spoon to press this layer together. Top cake with 1/3 of the ganache frosting and top the frosting with ½ of the ice cream.
- Add the first cake circle on top of the ice cream, then top with ganache frosting and the remaining ice cream. Top with the last cake circle then pile the rest of the ganache frosting on the top of the cake.
- Place the cake in the freezer. After 1-2 hours or once the ganache is set, cover the cake tightly in plastic wrap.
- When ready to serve remove from freezer and let sit for 10 minutes. Fill a tall glass with hot water then dip a sharp knife into the glass. Between each cut, dip the knife in hot water for easier cutting.
*The cake will keep in the freezer for 3 days.