Cookies & Mascarpone Cake

The cake I’m about to share today is an inspiration from The Humming Bird Bake Book, ‘Home Sweet Home’. I get a lot of my baking inspiration from them as well as my husband, my husband being the key person who inspires me 🙂
This is the first dessert my husband and I have made in collaboration. While we both cook and bake we steer out of each others way when either one of us is in the kitchen. I however, do like him around when I’m frosting and many a times have asked him to join me, but he politely refuses, frosting requires too much patience for him and I think otherwise. 
My husband is a super star at baking cookies. I kid you not when I say that, and I don’t say this because he is my husband, but if anyone is familiar with Bens Cookies, let me assure you his cookies are just AS good and I’d probably go as far as saying better too. I can hear people chanting ‘Bake Off’ in my head right now 😛 
So cookies and cake seemed like a great combo to put together, I mean if ice cream can have that flavour why can’t cake, right? So here’s a very simple butter cake recipe, which has cookies added to it, slapped with Mascarpone Cheese. It’s moist as hell, not as sweet as one would think and perfect eaten at any temperature, cold, frozen, or room. 
masc 3
Mix dry ingredients
masc 2
Mix the wet ingredients separately
masc 1
Add the wet ingredients into the dry ingredients
masc cake
Finally add the crushed cookies and mix and bake 
Split the cake, frost in the middle and all around and let it come together
Frost cake all around 
Sprinkle with broken cookies to decorate
1/2 c butter
1 1/2 C sugar
1 1/3 C flour
4 tsp baking powder
1 1/3 C milk 
3 eggs
3 Speculoos Cookies ( I’ll get my husband to add this recipe onto the Blog, till then please use  good Chocolate Chip Cookies – Ben’s Cookies will do) 
2 Speculoos Cookies 
  1. Pre-Heat oven to 180C/325F
  2. Mix all the dry ingredients and in a separate bowl mix together all the wet ingredients
  3. Add the wet ingredients into the dry ingredients and then crumble the cookies into small bit size pieces and add in the end and stir
  4. Bake in a 9″ spring foam pan until the skewer comes out clean
  5. Let the cake cool and then remove from the pan and torte the cake if uneven and split in half 
  6. Place one half of the cake as the base and apply 3-4 tbsp heaped with frosting and spread all over
  7. Place the second cake on top and use the remaining frosting to completely cover the top and sides generously
  8. To decorate, crush 2 Speculoos Cookies and sprinkle all over the top of the cake 

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