Paraguay Cream Filled Cookie Cake
Dive into the irresistible sweetness of the Paraguay Cream Filled Cookie Cake, a delightful dessert that combines the buttery goodness of soft cookie layers with a creamy condensed milk filling and a luscious dark chocolate glaze. Perfectly balanced between rich and light, this cake is a showstopper for any occasion, whether it’s a family gathering or a festive celebration. The unique blend of textures—from the tender cookie layers to the smooth cream filling and glossy chocolate finish—will have everyone reaching for seconds. Easy to make with simple ingredients like unsalted butter, vanilla, and condensed milk, it’s a treat that delivers indulgent flavors with minimal effort. Refrigerate this decadent dessert to let the flavors meld together, and serve chilled for an unforgettable bite that melts in your mouth.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 3 tablespoons Milk
- 400 grams Condensed milk
- 150 grams Butter for filling
- 200 grams Dark chocolate
- 100 milliliters Heavy cream
Instructions
Preheat your oven to 180°C (350°F). Line two 8-inch cake pans with parchment paper and grease them lightly.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy using a hand or stand mixer.
Mix in the vanilla extract. Gradually add the all-purpose flour, baking powder, and salt to the butter mixture while beating on low speed.
Add the milk one tablespoon at a time until a soft dough forms. Divide the dough into two equal portions.
Press each dough portion evenly into the prepared cake pans, smoothing them with your hands or the back of a spoon.
Bake the cookie layers for 12-15 minutes until lightly golden at the edges. Let them cool completely in the pans.
To make the cream filling, beat 150 grams of butter with the condensed milk until smooth and creamy. Chill in the refrigerator for 15 minutes to firm up slightly.
Once the cookie layers are cool, spread the cream filling evenly on top of one layer. Place the second cookie layer on top to sandwich the filling.
For the chocolate glaze, melt the dark chocolate and heavy cream together over a double boiler or in the microwave in 30-second increments, stirring until smooth.
Pour the chocolate glaze over the top of the assembled cookie cake, letting it drip down the sides for a decorative finish.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the glaze to set. Slice and enjoy!
Nutrition Facts
Calories |
5883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.0 g | 394% | |
| Saturated Fat | 178.2 g | 891% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 721.8 g | 262% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 470.2 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1403 mg | 108% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 3347 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
