Noa’s Trendy Cookie Cakes The CHW Netanya Technological High School Patisserie Program always stirs up some delicious-looking treats. Check out this dessert from a first year student named Noa: Dough: 2 1/2 cups
Preparing the Dough: Flour
1/2 cup
Ground Almonds
1/2 cup
Powdered Sugar
200 grams
Cold Butter (Cubed)
2
Eggs
1 tsp
Vanilla Extract Pinch of Salt (Lemon or Orange Zest Optional)
Cream: 500 grams 500 ml 1/2 cup 1 tsp
Mascarpone cheese
Preheat oven to 180 degrees Celsius. In a food processor, mix cubed butter, flour, ground almonds, powdered sugar and pinch salt. (Optional lemon / orange zest) Process until crumbly. Add eggs and vanilla extract, process until dough is formed. Shape the dough into a ball and flatten into a disk. Wrap in plastic and refrigerate for 1 hour. Draw desired numbers, letters or shapes on parchment paper / construction paper & cut out Remove refrigerated dough Note: two layers of cookie are required for one cake Roll out the dough into a thin layer on parchment paper, then cut out 2 of the desired numbers/letters or shapes with a sharp knife. Transfer onto large baking sheet. Bake each cookie for 10 – 13 minutes until golden at the edges and cool completely.
Heavy Cream (Sweet) Sugar Vanilla Extract
Decorations: Fresh Fruit, Chocolates, Flowers, Candies, etc.
Preparing the Cream: In a large bowl beat mascarpone and powdered sugar until smooth. Add vanilla extract and heavy cream and beat to stiff peaks. Transfer cream to a piping bag.
Assembly: Pipe the mascarpone cream over the first cookie, then gently place the second cookie on top. Pipe the remaining cream and decorate as you like. Store in the fridge until ready to serve. Serves 6 -10
Noa, Grade 9
Noa’s dream is to open her own boutique bakery café! She’s mastering new skills in her first year of the Patisserie Program. Enjoy a taste of her latest Trendy Cookie Cakes! 50
ORAH Magazine Winter 2021