Simple but Special, Heart Cookie Cake
45 minutes
1 Porsi
Ingredients
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
JOIN WITH US FOR YOUR BUSINESS
INSTRUCTION
- 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.
