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Parve
Easy
45 Minutes
Diets 
Beautiful, easy to make, and fun to eat!
1 cup (2 sticks) margarine
1 cup sugar
1 large egg
1 teaspoon Gefen Pure Vanilla Extract
3 cups flour
8 ounces chocolate mousse powder (available at The Peppermill)
32 ounces Kineret Whipped Topping
1 pound Bavarian Cream (available at The Peppermill)
16 ounces Kineret Whipped Topping
candy, chocolates or meringues, chosen to match your color scheme
Preheat oven to 350 degrees Fahrenheit.
Cream margarine and sugar in your mixer bowl, scraping the sides of the bowl, if necessary. Beat in the egg and vanilla until well combined. Add the flour one cup at a time, mixing after each addition. Dough will be stiff.
Divide dough in half or in thirds. Roll out one piece on a silpat or parchment paper. Place desired template on the dough and cut out the cookie using a paring knife. Remove scraps of dough around the design. Repeat with remaining dough. Remove template.
Bake the cookies for 18 to 20 minutes, until they are lightly browned at the edges. If one is browning faster than the other, switch top and bottom pans. Remove and allow to cool completely before decorating.
Choose chocolate or vanilla filling.
Beat filling ingredients until stiff. Place in a piping bag fitted with a large tip.
Place one cookie on a cake board. Pipe generous dots or stars, in rows, on the cookie, filling in completely. Place the second cookie gently on the cream. Again, pipe generous stars or dots in rows on the second layer. If using a third layer repeat above step. Decorate with candy, chocolate or flowers as desired.
Photography and Styling by @icedbygoldie
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Can I use oil for the dough instead of margarine, if yes how much?
Can this cake/cookie be made in advance and placed in the freezer? If so with the layers and cream, with the decoration?
Hi, you can definitely make the cookie in advance and freeze it. Just make sure you properly freeze the cookie. I would recommend adding the whipped cream and decorating it the day of. You don’t want the cookie to get soggy. If you have to decorate it the day before, just make sure to keep it in the freezer so that the cream doesn’t ruin the cake.