Grilled Biscuit Cream Cake

Grilled Biscuit Cream Cake

6 | 30 | Difficult

BY: ANDREA ALDEN

We have shown time and time again that you can prepare almost anything on a Napoleon grill. This Grilled Biscuit Cream Cake Recipe of the Week is one of those baking recipes that actually works really well on a grill. If you're not that into sweet desserts or cakes, then click on our burger recipes because this cake is really something for sweet lovers. We're in the middle of summer and it's hot, HOT, HOT! Surely you wouldn't think of baking a cake in this weather, but a special occasion is coming up and you still urgently need a dessert. This recipe will show you how easy it is to bake a cake on the grill. PRO TIP: Use smaller baking tins for this recipe, I only had GIANT baking tins, about 23cm tall. I didn't have enough dough and I only ended up with two very thin cake layers. So I had to double the ingredient quantities to make a third cake layer. Trust me and use 15cm baking pans. The cake will turn out much better.



INGREDIENTS

Cookie and cream cake

  • 2 cups wheat flour
  • 1 cup sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup salted butter, at room temperature
  • 3 egg whites
  • 1 tsp vanilla
  • 1/2 cup sour cream, at room temperature
  • Use 1/2 cup milk, at room temperature, 3% fat or whole milk
  • 1 cup chopped Oreos, about 10 cookies


Oreo buttercream

  • 1 1/2 cups salted butter, at room temperature
  • 5 cups powdered sugar
  • 13 Oreos, without filling, crushed
  • 1/4 cup whipping cream


Dark chocolate ganache

  • 1 cup chopped dark chocolate
  • 1/2 cup whipping cream, heated until steaming


PREPARATION

  1. Grease the baking tins (7.5x15 cm), then line the bottom of the tins with baking paper and grease the baking paper. Flour the baking pan. To do this, add a heaped tablespoon of flour to the mold and swirl the mold until the baking mold and the edges are completely floured. Remove excess flour by rotating and tapping the mold.
  2. Preheat the grill to 160°C to 170°C and prepare for indirect grilling by igniting the two outer flames. The Maillard reaction (browning) should be avoided so that the cake is as light as possible.
  3. Remove the butter, milk, eggs and sour cream from the refrigerator 30 minutes before baking and allow to warm to room temperature. The butter should not be too soft but not too firm either. If pressing the butter causes a dent, it can be processed. Cream butter in a stand mixer until creamy. This takes about three minutes.
  4. Sift the flour, sugar, baking soda, baking powder and salt into a bowl. Use a kitchen sieve or flour sifter to sift. Add the flour mixture to the butter and stir until a crumbly mixture forms, like sugar cookies.
  5. Beat the egg whites in a clean bowl until stiff, then add the vanilla, milk and sour cream. Why no egg yolk? Because the egg yolks are not needed to make a white vanilla cake. The egg yolk can be used for rich scrambled eggs.
  6. Add the wet ingredients into the butter and flour mixture and stir together. Then fold in the chopped Oreos. Gently fold in the cookies to avoid thickening the dough and cake.
  7. Use a kitchen scale to distribute the dough evenly among the prepared baking pans. Alternatively, a measuring cup can be used.
  8. Place the baking pans on the grill, making sure they are placed over the unlit flames. Bake the cakes for 15 to 20 minutes, then check the cakes and rotate the baking pans to ensure even baking results. If after another 10 to 15 minutes the cakes can be pressed in the middle and spring back or the stick test is successful, the cakes can be removed from the grill to cool (approx. 30 minutes). As soon as the cakes have cooled down, take the cakes out of the tin and place them in the fridge or freezer for about 30 minutes to cool further. Use parchment or wax paper between each cake if stacked.
  9. For the buttercream, beat the butter in a food processor until the butter is light and creamy, about 3 minutes. While stirring, add powdered sugar, then stir in sour cream and finally Oreo crumbs.
  10. Prepare the ganache before filling and frosting the cake so that it has enough time to cool. Heat the cream in the microwave, then pour it over the chopped dark chocolate. Stir the mixture until smooth and set aside.
  11. Assemble. Place the first layer of the cake on a platter and top with 1 cup of the buttercream. Spread evenly; optionally, a little ganache can be drizzled over the cream. Then add another layer and repeat these steps. For the final layer, spread a thick layer of cream over the cake and down the sides of the cake. A dough scraper or angled spatula can be used to spread the cream. Alternatively, fun patterns can be created with a piping bag. The bottom layer can be decorated with more Oreo pieces or left blank. Trace the circular shape of the cake with ganache and fill it with the rest of the ganache. Use a spatula to spread. Chill and then serve.


It looks like there are a long set of instructions for this Grilled Cookie Cream Cake — but it's not as bad as it looks. Because I described in more detail the things I needed to learn or had problems with. This cake is amazing, sweet, super delicious and didn't heat up the whole house! If you bake and fill/frost the cake on different days, I recommend wrapping the cake layers in cling film to keep them moist. If anyone in your family loves cookies and buttercream, this cake is for you.



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source: Napoleon
Grilled Biscuit Cream Cake Grilled Biscuit Cream Cake Grilled Biscuit Cream Cake Grilled Biscuit Cream Cake
Manufacturer information:
Wolf Steel Europe B.V.
De Riemsdijk 22
4004 LC Tiel
Niederlande
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