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    You are in: Home / Recipes / Paraguay Cream Filled Cookie Cake Recipe
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    Paraguay Cream Filled Cookie Cake

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    Olha's Note:

    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.

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    Units: US | Metric





    1. 1
      FOR THE CAKE: Preheat oven to 400°F
    2. 2
      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 400°F for 6 to 8 minutes, until lightly browned. Let cool.
    3. 3
      Stack cake layers, spreading each layer with warm Chocolate Cream Filling. Pour Caramel Sauce over top and then sprinkle with Oatmeal Topping.
    4. 4
      Chill in refrigerator for at least 3 hours before serving. Store in refrigerator. Yield: 8 to 10 servings.
    5. 5
      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.
    6. 6
      FOR THE CARAMEL SAUCE: Combine sugars and water in a heavy saucepan and cook over medium heat, stirring constantly, until sugar dissolves. Bring to a boil and let boil for 10 minutes without stirring. Let cool slightly.
    7. 7
      FOR THE OATMEAL TOPPING: Melt butter over medium heat. Add sugar and oatmeal and cook, stirring constantly, until mixture becomes lightly browned.
    8. 8
      The Great International Dessert Cookbook UNICEF.

    Ratings & Reviews:

    • on June 19, 2006


      This torte was wonderful to eat, but wicked to make. It took every pot and pan in my kitchen and every bit of 14 feet of counter space. The caramel sauce hardened in the fridge (naturally) and it was a bear to cut.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2012


      This was a great recipe. I made it for my Spanish class and they all loved it. Even though i used a lot of pans, the results were amazing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Paraguay Cream Filled Cookie Cake

    Serving Size: 1 (232 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 791.5
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 8.0 g
    Cholesterol 98.3 mg
    Sodium 222.7 mg
    Total Carbohydrate 157.8 g
    Dietary Fiber 2.7 g
    Sugars 99.8 g
    Protein 11.3 g

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