Today, I made a cream cake. The original ice box cake was made only by stacking commercially available cookies and cream in a square box. It’s a very simple formula. I really like the ice box cake design I saw at Tous Les Jours about 4-5 years ago. I tried to make it as similar as possible. For those who are lazy to make cakes. You can make it by scraping the Oreo ice cream and using only the cookie portion. If freezing bothers you. You can also do it by placing a layer of cookies and a layer of ice cream in a food container like LocknLock.
1 cake diameter about 15cm
Oreo Chocolate Cookies
113g unsalted butter
60g white sugar
2g vanilla extract
95g Dark Cover
90g soft flour
40g cocoa powder
30g black cocoa powder
2g baking powder
A little salt
1. Soften butter at room temperature with a hand mixer.
2. Add the white sugar and salt and beat with a hand mixer until the color is slightly lighter. Beat for a long time, the cake will expand, so beat lightly.
3. Add room temperature eggs and vanilla extract and beat lightly until well blended.
4. Add melted dark coating and refrigerate below 30 degrees and mix gently until well blended.
5. Sift soft flour, baking powder, cocoa powder and dark cocoa powder and mix well with a spoon.
6. Divide the dough into two parts, cover the dough with cling film or foil and flatten it to a thickness of 3 to 4 mm. I made it 4mm, but pushing it up to 3mm is okay.
7. Let the dough rest in the freezer for 10-20 minutes until the dough is completely firm.
8. Cut the cake with a 5cm round cookie cutter and quickly pan-fry it on a perforated mat. Perforated mats allow cakes to bake without changing their shape. Bake on parchment or Teflon sheet. Re-use the dough left over after laminating and laminating again.
8. Bake in preheated oven at 170 degrees for 10 minutes. I baked it for 10 minutes when pushed up 4mm and 8 minutes when pushed up 3mm. Even if the cake is overcooked because the color of the cake is dark, you won’t know until you taste it. Be very careful not to burn the cookies! It’s thinner and smaller than I thought, so the baking time in the oven is short.
9. Cool on pan until completely cooled.
Ice cream mascarpone
300g fresh cream
135g mascarpone cheese
30g white sugar
4g vanilla extract
6g milk liqueur
1. Place whipped cream, mascarpone cheese, sugar, vanilla extract and milk liqueur in a bowl and whisk. If the temperature of the liquid rises, it may quickly turn frothy or may not whip at all, so be sure to pour ice and whip in a cool place. To create a natural flowing shape, it should be stopped in a slightly soft state, not too hard. (refer to status video)
2. Arrange the cookies in 5 layers, 7 in each layer and sandwich the ice cream in the middle.
3. Store the finished cake in the refrigerator for at least 8 hours so that the moisture of the cream penetrates the cake. Storage: Can be stored in the refrigerator for 4 to 5 days by tightly covering to prevent drying. Although stored in the freezer, the flavor does not decrease significantly, but if left for a long time in the freezer, the moisture on the outside gradually evaporates, so it should be eaten within 2 weeks if possible.