Why go to the fair when you can make your own specialty cookies & cream funnel cake right at home? Fried food never looked so good!
Cookies and Cream Funnel Cake
Why go to the fair when you can make your own specialty cookies & cream funnel cake right at home? Fried food never looked so good!
Equipment
- Frying Pan
- Piping bag
- Wire rack
Ingredients
- 2/3 cup plain yogurt
- 1/3 cup milk
- 1 tsp baking powder
- 3 eggs
- 1/4 cup sugar
- 1 tsp salt
- 1 1/4 cups semolina flour
- 2 cups vegetable oil
- 1 3/4 sticks butter, softened
- 3/4 cup powdered sugar
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup corn starch
- 1 tsp vanilla extract
- 1 tsp baking powder
- 3 cups flour
- 2 1/2 cups flour
- 3/4 cup cocoa powder
- 1 1/2 cups chocolate chips, melted
- 1 egg
- 1 egg yolk
- 2 gelatin sheets
- 1/4 cup sugar
- 1 2/3 cups whipped cream
- 1 3/4 cups cream cheese
- 1/3 cup sugar
- 3 tbsp lime juice
- 4 gelatin sheets
- 1 1/4 cups whipped cream
- raspberries
- kiwis
- blueberries
- strawberries
- cherries
- mango
- fresh mint
Instructions
- Heat some cooking oil in an 11-inch frying pan to 350°F and combine the ingredients for the funnel cake batter. Pass the batter through a funnel over the pan in a circular motion, and once the pan is full, cook for about 3 minutes. Remove the funnel cake from the pan and drain on a wire rack. Repeat the process for a second funnel cake.
- Combine the ingredients for the sugar cookie dough and mix until a smooth dough forms. Cut off the top third of a 1.5L plastic bottle, heat the tines of a fork, and poke the fork through the plastic around the lower section of the bottle 4 times.
- Fill the plastic bottle with the sugar cookie dough and push a glass bottle into the top of the plastic bottle to push the cookie dough out the 4 slits in the bottom. Cut off the cookie dough at the right length and place the sugar cookies on a baking tray lined with parchment paper.
- Repeat the previous steps with the chocolate cookie dough and place the cookies on the same baking tray. Transfer the pan to a preheated oven and cook at 350°F for 18-20 minutes.
- Combine the ingredients for the chocolate mousse and spoon the mixture into a piping bag. Combine the ingredients for the cheesecake mousse and spoon the mixture into a piping bag. Place the first funnel cake on a cake platter and spread the chocolate mousse over the funnel cake. Place the second funnel cake on top and press down lightly.
- Spread the cheesecake mousse over the top funnel cake and press the cookies into the sides of the double funnel cake. Spread more cheesecake mousse over the top of the double funnel cake and smooth it out with a spoon. Garnish the cookies & cream funnel cake with fresh fruit and mint leaves.
VIDEO
Nothing beats this cookies & cream cake – it’s a whole lot of FUNnel!