Cookies & Cream Cake - A Hummingbird Bakery Recipe

I have been a huge fan of the Hummingbird Bakery, and all their perfectly iced delights ever since my first taste of their Red Velvet cupcakes. Back when I used to live in Bayswater I would walk to their Notting Hill bakery getting in line with the hoards of people gathered there every weekend and it was worth it every time! Their mix of quality ingredients and simple recipes has always appealed to me, and as a result their published recipe books have become sure staples in my kitchen. Both books, I am ashamed to say are slightly covered in icing sugar or batter mixture which is a testament of their constant use. 

My best friend asked me to bake a birthday cake for her boyfriend's birthday and this recipe instantly came to mind as the perfect option. I have made it several times in the past and its always been a hit, looks impressive and is pretty easy to make. Also, you can't really beat a cake where a staple ingredient are chocolate chip cookies! 

The recipe is taken from the Hummingbird Home Sweet Home book. 

For the sponge 

110g unsalted soft butter 

380g caster sugar 

320g plain flour 

4 teaspoons of baking powder 

1 teaspoon of salt 

320ml buttermilk 

3 large eggs 

135 of fresh cookies ( from the bakery section in the supermarket) chic chip or double chocolate but not white chocolate as there are too sweet

For the frosting

1kg icing sugar sifted 

320g unsalted soft butter 

500g mascarpone 

2-3 large fresh cookies crumbled 

You will need 3 x 20cm loose bottomed cake tins which have been buttered and lined with baking paper 

Preheat the oven to 170C 

In a freestanding electric mixer with a paddle attachment or using a hand-held electric whisk. mix the butter, sugar and dry ingredients together until they form a sandy consistency with no large lumps of butter. 

In a separate large jug, mix together the buttermilk and eggs by hand. 

With the mixer or whisk on medium speed, add the liquid to the butter and flour mixture in a slow, steady stream. Scrape down the sides of the bowl as you go. Mix again until the batter is even and smooth. 

Crumble the cookies into rough pieces, not too big, and stir them through the batter by hand. Divide the batter evenly among the prepared cake tins. 

Bake for about 30-35 minutes or until golden brown and the sponge bounces back when lightly touched. Allow the cakes to cool completely before removing form tins. 

Using the freestanding electro mixer with the paddle attachment or the hand- held electric whisk, make the frosting by gradually mixing the icing sugar and butter together on a  low speed until combined and there are no large lumps of butter. Add about one-third of the mascarpone and beat until combined and smooth, then gradually add the remaining mascarpone and mix until completely incorporated. Turn the mixer speed to high and beat the frosting until it is light and fluffy. 

Once the sponge layers feel cool to the touch, you can assemble the cake. Place the first layer on a plate or cake stand and top with 3-4 tablespoons of the frosting. Smooth it out using a palette knife, adding a little more of needed. Sprinkle over a handful of cookie pieces. 

Sandwich the second layer on top, then add more frosting and cookie pieced, followed by the third layer of cake, covering it completely so that no sponge is showing. Finally decorate the top of the cake with the remaining cookie pieces. 

Ana x