Best 4 Paraguay Cream Filled Cookie Cake Recipes

PARAGUAY CREAM FILLED COOKIE CAKE

Steps:

• FOR THE CAKE: Preheat oven to 400°F
• Sift together flour, sugar, baking powder, and salt. Mix in lemon peel. Add butter, mixing with fingers to a bread crumb consistency. Add egg, lemon juice, and milk, kneading well. Divide dough into five equal parts. Roll out each part into a circle about 10 inches in diameter. Place circles on greased cookie sheets and bake at 400°F for 6 to 8 minutes, until lightly browned. Let cool.
• Stack cake layers, spreading each layer with warm Chocolate Cream Filling. Pour Caramel Sauce over top and then sprinkle with Oatmeal Topping.
• Chill in refrigerator for at least 3 hours before serving. Store in refrigerator. Yield: 8 to 10 servings.
• FOR THE CHOCOLATE CREAM FILLING: Combine cornstarch, sugar, cocoa powder, and egg yolks, mixing together well. Set aside. Heat milk over hot water. Gradually add cocoa mixture and continue to cook, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla.
• FOR THE CARAMEL SAUCE: Combine sugars and water in a heavy saucepan and cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and let boil for 10 minutes without stirring. Let cool slightly.
• FOR THE OATMEAL TOPPING: Melt butter over medium heat. Add sugar and oatmeal and cook, stirring constantly, until mixture becomes lightly browned.
• The Great International Dessert Cookbook UNICEF.

COOKIES 'N CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, mix the cake mix, water, oil, and 3 egg whites with an electric mixer on high speed for 2 minutes. Gently stir in crushed cookies. Pour batter into the prepared pans.
• Bake for 25 to 35 minutes in the preheated oven, or until a knife inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
• To Make Frosting: In a small bowl, thoroughly blend the 1/2 cup confectioners' sugar, shortening, vanilla, and 2 egg whites. Beat in remaining confectioners' sugar until creamy. Frost the cake, and garnish with remaining cookies.

UGLY SWEATER COOKIE CAKE

Steps:

• Preheat the oven to 325°F.
• In a saucepan, heat the sugar, molasses and spices until boiling, stirring occasionally.
• Remove from the heat and quickly stir in the soda-it will froth up.
• Stir in the butter till melted and then stir in the egg and flour.
• Knead the mixture with your hands until it comes together to form a soft ball. Divide into 2 and wrap one in plastic wrap and set aside.
• Roll out the other on a lightly floured board to about 1/4 "thick. Place onto the baking sheet and then cut out the jumper shape using the paring knife. Save the off cuts.
• Roll out the other ball and repeat.
• Finally take the offcuts from both and roll together and repeat. Bake in the oven for 12 minutes. Allow to cool completely.
• For the buttercream; beat the butter until light and fluffy, scrape the bowl down. Add 1/3 of the sugar and beat again on a lower speed, scrape the bowl down. Add the next 1/3 of the sugar and beat again. Scrape the bowl down. Repeat with the rest of the sugar.
• Beat in the vanilla.
• Beat in the food color.
• Add the cream cheese and beat in on a slow speed, so that it doesn't turn runny. Place into the piping bag.
• Place one of the biscuit layers onto a serving tray. Pipe the icing all over in small peaks. Place the other biscuit on top and repeat for all 3 layers.
• Decorate the final layer with the candy balls as desired.

CREAM-FILLED CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Refrigerate for at least 2 hours. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until edges are set. Remove to wire racks to cool. , In a small bowl, combine filling ingredients ; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.