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Home Sweet Home Bakealong #71: Cookies & Cream Cake

April 30, 2017

Don’t fall off your chairs. I’m back. I’m sorry it has been so long. I got put off by the ingredients list of the Red Velvet Roulade and dispirited by the marshmallow failure and, well, I just got out of the rhythm of it all. I’ve been baking, but mainly less glamorous things like freezer cookies and healthier stuff for my other blog

Anyway, enough of the ‘cat ate my cheesecake’ excuses and back to the baking. I went out of order so I’ll come back to the aforementioned  Roulade-Rouge. This one is a Hummingbird cake all over. Take a good cake, add a LOT of icing and then, well, let’s throw some cookies in as well. Talk about gilding the lily! It’s good though and really not that hard to make.


Cookies and Cream Cake
from Home Sweet Home by the Hummingbird Bakery

For the sponge:
110g unsalted butter, softened
280g caster sugar
320g plain flour
4 tsp baking powder
1 tsp salt
320ml buttermilk
3 large eggs
135g any type of fresh cookies from the bakery section (but not white choc ones)

For the frosting (halve this! It’s loads):
1kg icing sugar
320h unsalted butter, softened
500g mascarpone
2-3 cookies, crumbled

3 x 8 inch loose bottomed sandwich tins


Preheat oven to 170c and line cake tins
Beat butter, sugar and dry ingredients together until breadcrumby texture
Mix wet ingredients
Add to dry
Crumble cookies and stir through batter
Pour into cake tines and bake until golden brown

Beat butter and icing sugar together
Slowly add mascarpone

Assemble cake. Crumble cookies on top.


Join Beckie and me in our Epic 100 part bakealong. Next: going out of order again – Maple and Walnut Streusel Cake

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