Paraguay Cream Filled Cookie Cake
When you cannot decide whether you want a cookie or a cake to finish your meal, this dessert offers the best combination of both. the cake layers are crunchy just like cookies and the chocolate cream filling and the two toppings, caramel sauce and oatmeal topping make it a delicious cake. although spanish is the official language of the country, most people in paraguay still speak the guarani indian language of their ancestors. in fact, it is considered a status symbol to speak the native language.
Steps
For the cake: preheat oven to 400f.
Sift together flour , sugar , baking powder , and salt.
Mix in lemon peel.
Add butter , mixing with fingers to a bread crumb consistency.
Add egg , lemon juice , and milk , kneading well.
Divide dough into five equal parts.
Roll out each part into a circle about 10 inches in diameter.
Place circles on greased cookie sheets and bake at 400f for 6 to 8 minutes , until lightly browned.
Let cool.
Stack cake layers , spreading each layer with warm chocolate cream filling.
Pour caramel sauce over top and then sprinkle with oatmeal topping.
Chill in refrigerator for at least 3 hours before serving.
Store in refrigerator.
Yield: 8 to 10 servings.
For the chocolate cream filling: combine cornstarch , sugar , cocoa powder , and egg yolks , mixing together well.
Set aside.
Heat milk over hot water.
Gradually add cocoa mixture and continue to cook , stirring constantly , until mixture thickens.
Remove from heat and stir in vanilla.
For the c.
Ingredients
all-purpose flour, sugar, baking powder, salt, lemon peel, butter, egg, lemon juice, milk, cornstarch, cocoa powder, egg yolks, vanilla extract, brown sugar, granulated sugar, water, oatmeal