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Hi guys :)
Today I made an icebox cake with chocolate cookies and mascarpone cheese cream.
Originally, an icebox cake is a very simple recipe made by stacking commercial cookies like Oreo and cream in a food container.
I made Oreo flavored cookies for myself and
made the shape of the cake more aesthetic.
* Products used
-Egg: American large size (50g without shell)
-Chocolate: Callebaut Dark (59% cacao)
-Cocoa powder: Valrhona
-Black cocoa powder: Van Horton
(www.gourmetfoo... -catchall-smart-shopping & gclid = CjwKCAjwv4_1BRAhEiwAtMDLsiBh5tlrAs1iOo0iEP9Ddo_1rPbdDuFDBfxvrNdmvXvbeBvFTD4eLhoClIsQAvD_BwE)
-Oven: Unox XTF135
-Perforated silicone mat: Demarle Silpain
(www.amazon.com...)
-Milk Liqueur: VOSGES
▶ Ingredients (For a cake, 15cm in diameter)
[Oreo Cookies]
113g Unsalted butter
25g granulated sugar
25g Egg
2g Vanilla extract
95g Dark coverture chocolate
90g Cake flour
40g Cocoa powder
30g Black cocoa powder
2g Baking powder
A pinch of salt
1) Lightly soften the butter at room temperature with a hand mixer.
2) Add sugar and salt and whip until the color becomes slightly lighter.
(If you whip for a too long time, the cookie will be spread, so do not whip it too much.)
3) Add egg and vanilla extract at room temperature and whip gently until just well mixed.
4) Add dark chocolate that has been melted and cooled to below 30 degrees C, and mix gently until just well mixed.
5) Sift the flour, baking powder, cocoa powder, and deep black cocoa powder and fold with a spatula.
6) Divide the dough into two chunks, cover the surface with a plastic wrap or parchment paper, and roll it out with a thickness of 3 ~ 4mm.
* I made to 4mm, but you can roll it to 3mm.
7) Rest in the freezer for 10-20 minutes until the dough is completely firm.
8) Quickly put the cut dough on a perforated mat(SILPAIN) using a 5cm diameter cookie cutter.
* The perforated mat makes cookies to be baked without changing the shape of the cookie. You can also bake it on a parchment paper or Teflon sheet.
* Re-use the remaining dough after combining it and rolling it out again.
8) Bake 170 degrees C (338℉) 10 minutes in a preheated oven. (Unox convection oven)
* I baked 10 minutes when rolled to 4mm and 8 minutes when rolled to 3mm.
* The cookie color is so dark, so even if the cookie is overcooked, there is no way to notice until you try it. Be very careful not to burn cookies! It's thin and small, so the baking time in the oven is quite short.
9) Cool on the pan until it is completely cool.
[Mascapone cheese cream]
300g Heavy cream
135g Mascarpone cheese
30g Granulated sugar
4g Vanilla extract
6g VOSGES Milk Liquor (Optional)
1) Whip cold heavy cream, mascarpone cheese, sugar, vanilla extract, and milk liqueur in a bowl.
* When the temperature of the liquid rises, it may change quickly to a rough texture, or it may not be whipped at all, so be sure to put ice water under it and whip in a cool place.
* To create a naturally flowing shape, it is better to stop in a slightly softer state, rather than whipping too firm. (Refer to the status video)
2) 5 layers of 7 cookies per layer and sand cream between them.
3) Keep the finished cake in the refrigerator for at least 8 hours so that the moisture of the cream is sufficiently absorbed in the cookie.
* Storage: It can be stored for 4 ~ 5 days in a food container so that the surface does not dry out in the refrigerator. Even if stored in a freezer, the taste does not be hurt significantly, but if stored in the freezer for a long time, the moisture on the outside will gradually evaporate, so I recommend to consume within 2 weeks.
* Comments that are not polite or unpleasant to me are deleted without notice.
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