serves
10
prep
20 minutes
difficulty
Easy
serves
10
people
preparation
20
minutes
difficulty
Easy
level
Ingredients
- 1½ cups (340 g) brick cream cheese, at room temperature, divided
- 2 cups (500 ml) cold 35% cream, divided
- ½ cup (65 g) icing sugar, divided
- 2 tsp vanilla extract, divided
- 1½ tbsp freeze-dried strawberry powder or strawberry milk syrup
- 300-400 g chocolate sandwich cookies
- Chocolate shavings and/or sprinkles, for garnish
Chilling time: 12 hours.
Instructions
1. Line a standard loaf pan with plastic wrap so that it covers the bottom and sides and there is a good amount of overhang. If this is a bit tricky, wipe the pan with a damp cloth before lining – the slight dampness will help the plastic wrap stick to the pan more than it sticks to itself. Set aside.
2. Place 170 g (¾ cup) of cream cheese into a large bowl or the bowl of your stand mixer and whip with a whisk attachment until a little fluffy. Add in 1 cup of whipping cream along with ¼ cup of icing sugar and 1 teaspoon of vanilla and whip, starting on low and gradually increasing the speed to medium-high to avoid a mess, until light and fluffy and firm peaks hold. Transfer to a separate bowl and set aside.
3. Using the original bowl and whisk attachment or beaters, whip the remaining 170g (¾ cup) cream cheese until a little fluffy. Add in the remaining 1 cup of whipping cream and 1 teaspoon of vanilla extract as well as the freeze-dried strawberry powder or strawberry milk syrup. Whip, again starting on low and increasing to medium-high, until light and fluffy and firm peaks hold.
4. Scoop about half of the vanilla whipped cream into the prepared loaf pan and spread into an even layer. Top with a layer of cookies. Scoop about half of the strawberry whipped cream mixture onto the cookie layer and spread evenly then top with more cookies. Repeat these layers once reserving some of the whipped cream mixtures for decorating if desired, ending with a layer of cookies.
5. Wrap the overhanging plastic wrap over top, pressing down lightly to ensure that everything is tightly packed. Place the cake along with any remaining whipped filling in the refrigerator for at least 12 hours or up to 3 days. This will ensure that the crunchy cookies become almost cake-like giving you the most wonderful texture.
6. To unmould, unwrap the top of the cake and invert the pan onto a serving dish. Using the plastic wrap to assist, remove the pan then peel away the plastic wrap. Use any remaining whipped filling to decorate the cake then sprinkle with chocolate shavings or sprinkles. Slice with a warm sharp knife and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
