Simple but Special, Heart Cookie Cake

Back to List

Cookies
300 g Butter
2 Eggs
80 g Icing sugar
56 g Milk powder
30 g Cornstarch
560 g Medium-protein flour

Cheese Cream
140 g Egg whites
300 g Granulated sugar
500 g Unsalted butter
160 g Prochiz Spready
20 drops Red cherry food coloring

Prochiz For Business

Preheat oven to 120℃.
Beat butter and icing sugar with a mixer until well combined.
Add eggs, milk powder, cornstarch, and medium-protein flour. Mix with the mixer until a dough forms.
Roll out the dough on baking paper to 4–5 mm thickness. Chill in the fridge for ±20 minutes, then cut with a heart-shaped mold.
Bake the cookies for 20–25 minutes or until golden brown.
For the cheese cream, heat egg whites and granulated sugar over simmering water until the sugar dissolves.
Whip the egg whites until stiff peaks form. Gradually add unsalted butter and Prochiz Spready until pale in color.
Add red cherry food coloring and mix until evenly combined.
Stack the heart cookies, pipe cheese cream on top, then place another heart cookie. Repeat until all cookies are used.
Decorate the heart cookies as desired.

Thank you