While everyone is feeding on celery and onion detox soup to reduce excesses of Christmas food, I come with this delicious milk and cookies cake with which I won a contest. The award was 54 bags of gummy bears (almost 5 kg!) and an apron.
This cake is not only delicious (to who doesn’t like milk with cookies?), but it is also surprising for its beautiful exterior decorated with a cascade of gummies in the style of pure drip cake. The cake itself is a piñata!
Yes, this is a cake to surprise children and elders with its irresistible inner piñata. When we serve the cake, it will fall all the gummies that hide inside the cake!
The result is a very soft sponge cake with a vanilla flavor, with an irresistible chocolate chip cookies dough filling. Amazing!
Ingredients for Milk and cookies piñata drip cake (20 cm mold):
For the cake:
- 5 large eggs whites
- 1 teaspoon vanilla extract
- 55 g (1/4 cup) + 110 g (½ cup) whole milk
- 325 g (2 ½ cup) cake flour
- 270 g (1 ½ cup) sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 170 g (¾ cup) unsalted butter, softened
For the chocolate chip cookie dough filling:
- 150 g (¾ cup) brown sugar
- 115 g (½ cup) unsalted butter, softened
- 1 teaspoon vanilla paste
- 140 g (1 ¼ cup) all-purpose flour
- ¼ teaspoon salt
- 55 g (¼ cup) milk
- 70 g (½ cup) chocolate chips
For the milk soak:
- ⅓ cup milk
- ½ teaspoon vanilla paste
- 2 tablespoons sugar
- Yolks buttercream (2 times the amount indicated on the link)
- 1 Slime green sparkle gel (willton)
- A few drops pink food coloring
How to make a Milk and cookies piñata drip cake:
How to make the cake:
First pre-heat the oven to 170 ºC (350 degrees) and grease the pan.
Then, stir together the egg whites, vanilla, and ¼ cup milk until firm.
With the mixer, mix the flour, sugar, baking powder, and salt. Add the butter and remaining ½ cup milk and mix on low until combined.
With the mix running on medium-low, gradually stream in the egg white mixture. Work in about 3 batches, making sure everything is incorporated before adding in more liquids, scraping the bowl in between additions.
Pour the batter in a pan and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool on a wire rack for 10 to 15 minutes before removing the cake from their pan.
How to make the chocolate chip cookie dough filling:
In the bowl of the electric mixer, mix the sugar with the butter. Add the vanilla paste, the flour and the salt and mix well, until a creamy filling. Finally add the chocolate chips.
How to make the milk soak and buttercream:
For the milk soak: whisk together all of the ingredients until combined.
For the buttercream: make this recipe doubling the amounts.
When the cake is cold, cut it into 3 sheets of the same thickness with the help of a lyre. Then, with a cookies cutter, cut a circle in the middle cake layer and remove the piece of cake (now we have a hole in the middle of the cake).
Place the first layer of the cake to the plate and paint it with the milk syrup. With a pastry bag, cover the cake with the cookie dought filling. Then, cover with the layer of the cake that have a hole, soak with the milk syrup and add the filling (only on the layer of cake, not on the hole). Finally, fill the hole of the cake with gummy bears and cover the hole the last layer of cake. Let cool for 30 minutes in the fridge to take consistency.
Frost the cake with the pink buttercream and let in the fridge for 30 minutes. Then decore with de green gel, and let it drip!
Finally, decore the cake with your favourite gummies.
When we will serve the cake, the gummy bears will come out of the inside, surprising all the diners, as if it were a piñata!!