Vertical Layered Cookies & Cream Cake #Vertical #Layered #Cookies #Cream #Cake

Vertical Layered Cookies & Cream Cake

CAKE

• 10 large eggs, seperated
• 1 ¼ cups sugar (250 g), divided
• 1 teaspoon vanilla extract
• ¾ cup cake flour (90 g)
• ½ cup cocoa powder (60 g), divided
• ½ teaspoon baking powder
• ½ teaspoon salt

ICING

• 24 oz cream cheese (680 g), room temperature
• ½ cup unsalted butter (115 g), 1 stick, room temperature
• 4 cups powdered sugar (640 g)
• 2 teaspoons vanilla extract
• 15 chocolate sandwich cookies, crushed
• 5 chocolate sandwich cookies, halved

Preparation

1. In a large mixing bowl, beat the egg yolks with 1 cup (200 g) of sugar and the vanilla extract until pale and fluffy, about 3 minutes.
2. Sift in the flour, half of the cocoa powder, baking powder and salt. Mix until just combined, and set aside
3. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
4. In a separate large mixing bowl, using a hand mixer, beat the egg whites until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
5. Beat a third of the egg whites into the chocolate mixture, then gently fold in the remaining egg whites.
6. Divide the batter between the two baking sheets. Spread evenly and bake for 10-12 minutes. Let cool at room temperature until the pans are cool to touch.
7. Dust the tops of the cakes with the remaining cocoa powder. Cover with parchment paper, and flip the cakes over to remove from the pans.
8. Carefully peel away the baked parchment paper and discard. Cut each cake in half vertically, then set aside.
9. In a large bowl, whip the cream cheese and butter until fluffy. Gradually incorporate the powdered sugar, then the vanilla extract.
10. Use a spatula to fold in the crushed cookies.
11. Evenly spread a thin layer of icing onto a cake quarter.
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full recipe : tasty