SLC22-W1 // Cold cake made with cookies - Marquise of chocolate and vanilla cream.

Have you ever prepared any type of cold cake based on cookies? Tell us about your experience.

Today was my first experience preparing a cold cake based on cookies and so just say it was a great step of learning as I watched my baby steps turn into an amazing experience.

I was feeling like a culinary pro in the making and the lessons taught in the class made it an easy experience as I simply followed the step by step process taught by the teacher which enabled me arrive at my desired destination of a delicious cold cookies cake. I love it.

Make a marquise with the flavor of your choice, remember to be creative and original (detail utensils, ingredients and step by step).

The utensils I used was a cooking pan, a whisker and my mold.

The ingredients included:

• Milk
• Cocoa powder
• Sweet Biscuit
• sugar
• corn flour
• Vanilla flavour
• Butter
• Chocolate cookies, peanuts and sweet strips for decorating the marquise.

Procedure for making the chocolate cream

Ingredients for the chocolate cream
100 ml of milk
10 gr of sugar
10 gram of cornstarch
1 cc of butter
15 gram of chocolate powder

I added the milk into the pot and added my corn starch, sugar and the chocolate powder and put it on heat and stirred for about 3 minutes.

I then added my butter and continued stirring until it’s totally mixed and then I brought it out and turned it into a plate and allowed to cool.

Procedure for making the vanilla cream

Ingredients for the Vanilla cream
100 ml of milk
10 gram of sugar
10 gram of cornstarch
1 cc of butter
1 teaspoon of vanilla flavour

I added my milk, corn starch, sugar and vanilla flavour into the pot and cooked for about three minutes while stirring continuously until a fine paste is formed.

I proceeded to add the butter and stirred until finely mixed and then I put into another plate and allowed to cool while I assembled the ingredients and utensils for my marquise.

Assembling the Marquise:

In my mould, I spread my chocolate cream first.

I proceeded to add my first layer of biscuit dipped in milk. I ensured the biscuit didn’t get soaked.

I covered the first layer of biscuit with a layer of vanilla cream and added another layer of biscuit dipped in milk too.

And added the remaining chocolate cream on top of the second layer of biscuit.

The I proceeded to cover the entire cake by pipping my vanilla cream round it to give it a circular covering design with my improvised pipping bag.

The proceeded to decorate the cake with my toppings which is sweet strips, peanuts and chocolate cookies.

Include a handwritten identification sign, next to your cake, containing the username and date.

I put my cold biscuit cake in the refrigerator and allowed it to settle for about four hours.
It was delicious to taste and very good.

Did you have any difficulty making your cold cake?

I didn’t encounter any difficulties making my marquise because the step by step tutoring from the teacher made the entire process easy to follow and learn. Thank you.

Do you have any special tips for making it? Share it.

• I ensured that my ingredients were at room temperature and used them accordingly to prescribed measurements.

• I made use of sweet cookies as said by the teacher.

• Ensure not to freeze it and allow it to rest for about four hours in the refrigerator.

It’s been an amazing journey of learning and savior in goodness. I just discovered a good dessert for the family. Thank you @dasudi
@lirvic for this magical art of pastry unleashed.

I ask @jovita30, @ngozi996 and @beewrites to come taste this goodness was with me.