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# Cookies and Custard Cake: A Sweet and Decadent Dessert Delight
If you’re in the mood for a dessert that’s both **decadent** and **comforting**, look no further than the **Cookies and Custard Cake**. This mouthwatering treat combines the best of two worlds: the rich, creamy goodness of **custard** and the satisfying crunch of **cookies**. With a moist cake base, a velvety custard filling, and crunchy cookie layers, this dessert is sure to become a new favorite.
Perfect for family gatherings, birthday parties, or simply satisfying your sweet tooth, the **Cookies and Custard Cake** offers a delightful mix of textures and flavors that will leave everyone asking for the recipe. So, let’s dive into the steps for creating this **irresistible cake**!
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## Why You’ll Love Cookies and Custard Cake
### 1. **Rich and Creamy Custard**
The **custard filling** in this cake adds an extra layer of indulgence. With its smooth, silky texture, it melts in your mouth and complements the dense, tender cake base perfectly. The **custard’s richness** enhances the overall flavor profile, making it a showstopper for any dessert lover.
### 2. **Perfect Balance of Crunch and Softness**
One of the best things about this cake is the **contrast** between the soft, moist cake and the **crunchy cookies**. The cookies act as a fun textural element, offering a satisfying crunch that pairs beautifully with the **creamy custard** and tender cake layers.
### 3. **Simple Yet Elegant**
Though it might look like a complex dessert, the **Cookies and Custard Cake** is surprisingly easy to make with just a few basic ingredients. It’s a great choice for both beginner and seasoned bakers, as it doesn’t require fancy techniques or equipment.
### 4. **Versatile and Customizable**
This dessert can easily be adapted to suit your taste preferences. You can experiment with different **types of cookies**—chocolate chip, Oreos, or shortbread—depending on what flavors you prefer. You can also add a touch of **vanilla**, **cinnamon**, or **nutmeg** to the custard for extra depth of flavor.
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## Ingredients You’ll Need
### For the Cake:
– **2 cups all-purpose flour**
– **1 ½ teaspoons baking powder**
– **1 teaspoon baking soda**
– **¼ teaspoon salt**
– **1/2 cup unsalted butter**, softened
– **1 cup sugar**
– **2 large eggs**
– **1 teaspoon vanilla extract**
– **1 cup milk** (whole milk or buttermilk works best)
### For the Custard:
– **2 cups whole milk**
– **2 large eggs**
– **½ cup sugar**
– **1 tablespoon cornstarch**
– **1 teaspoon vanilla extract**
– **A pinch of salt**
### For the Cookie Layer:
– **1 ½ cups cookies** (crushed; choose your favorite—chocolate chip, Oreos, or shortbread work great)
– **1-2 tablespoons butter** (melted, to bind the cookie crumbs together)
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## How to Make Cookies and Custard Cake
### 1. **Prepare the Cake Batter**
– Preheat your oven to **350°F (175°C)**. Grease and flour a **9-inch round cake pan** or line it with parchment paper.
– In a medium bowl, whisk together the **flour**, **baking powder**, **baking soda**, and **salt**. Set aside.
– In a large bowl, cream together the **butter** and **sugar** until light and fluffy (about 3-5 minutes) using a hand mixer or stand mixer.
– Add the **eggs** one at a time, beating well after each addition. Stir in the **vanilla extract**.
– Gradually add the dry ingredients to the wet ingredients, alternating with the **milk**. Begin and end with the dry ingredients. Mix until just combined.
– Pour the batter into the prepared cake pan and smooth the top with a spatula.
### 2. **Bake the Cake**
– Bake in the preheated oven for about **25-30 minutes**, or until a **toothpick inserted into the center** of the cake comes out clean. The cake should be golden brown and firm to the touch.
– Once done, remove the cake from the oven and let it cool in the pan for about **10 minutes** before transferring it to a wire rack to cool completely.
### 3. **Make the Custard**
– In a medium saucepan, combine the **milk**, **eggs**, **sugar**, and **cornstarch**. Whisk everything together until smooth.
– Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens (about **5-7 minutes**). Be patient and continue stirring to avoid any lumps from forming.
– Once thickened, remove the custard from the heat and stir in the **vanilla extract** and a **pinch of salt**. Set aside to cool slightly.
4. **Prepare the Cookie Layer**
– While the cake and custard cool, crush your chosen **cookies** into small crumbs. You can use a food processor, or place the cookies in a plastic bag and crush them with a rolling pin.
– In a small bowl, combine the **cookie crumbs** with the **melted butter**, mixing until the crumbs are well-coated.
– Press the mixture into the bottom of the cooled cake pan or a separate dish to form a **cookie crust** layer.
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