Cookies & Cream Gateau

Ingredients

SPONGE

• BAKER’S SELECT™ Creme Cake Base - Chocolate 1000g
• Liquid Whole Egg 350g
• Vegetable Oil 300g
• Water 225g
  

COOKIES

• DAWN^® Dark Devils Chocolate Cookie Base 1000g
• Butter/Margarine 140g-160g
• Water 70g-100g
  

CREAM

• Dawn^® Vanilla Frosting

Directions

FOR THE SPONGE:

Mix the Baker's Select^™ Creme Cake Base – Chocolate and whole egg for 1 minute on slow, and then 3-4 minutes on medium.

Add the vegetable oil and mix for 1 minute on slow. Add the water and mix for 2 minutes on slow.

Scale the batter depending on your tin size (batter will roughly double in size during baking). A 10 inch round is approx. 600-650g. 

Bake at 175°C-180°C (deck oven) for 40-45 minutes.

FOR THE COOKIES:

Mix the Dawn^® Dark Devils Chocolate Cookie Basewith the butter/margarine over 2 min on slow speed. Add the water and continue mixing on slow speed for 2-3 minutes until mixed through.

Scale ¼ of the cookies to a mini size of 15-20g.

Bake at 170°C (deck oven) for 6-7 minutes.

Scale the remaining dough into 100g pieces and bake at the same temperature but for longer, approx. 10-12 minutes. These are for making crumb.

TO FINISH:

Sandwich 2 sponges together with Dawn^® Vanilla Frosting.

Crumble the large cookies and add 100g into a bowl of 500g Dawn^® Vanilla Frostingto produce a fine cookie crumb frosting. Cover the sides and top of the cake with this.

Press cookie crumbs around the side of the cake until it is completely covered.

Finally, pipe Dawn^® Vanilla Frosting rosettes in a circle on top of the cake and place two quarter pieces of mini cookies on top in a butterfly style with the tips facing into the middle of the cake.