I've been wanting to try this Oreo Cake recipe for a long time, especially because of the kids. My girls are very keen on Oreo biscuits, so any dessert with a similar texture or colour is a success right from the start. Besides, I liked the fact that I don't need to bake it and the assembling method is brilliant, without any other sophisticated decorations - practically, once assembled, the cake is done.
So, the kids absolutely loved it, I would recommend cutting smaller slices, as it is pretty substantial. Its taste is complex and very good, exactly the taste of chocolate biscuits with vanilla cream, that is Oreo biscuits...
I think some raspberries/strawberries scattered through the layers would give a fresh touch, but this is optional. You could improvise an Oreo Cake without cocoa in the mixture (just skip this ingredient), the white version - as tasty, simple and nice as the black one, perhaps with a lemon flavour (the juice and the zest added to the cream).
First we prepare the Cream for the cake like this:
-pour 800ml whipping cream and 250g sugar in a heavy-bottomed skillet, mix and place over heat;
-in a bowl, beat the eggs and add 100g flour and vanilla extract. Mix well using the whisk to make sure there are no lumps;
- now pour over the rest of 200ml whipping cream, mix;
- when the whipping cream and the sugar in the skillet start to simmer, add in the egg mixture and stir constantly with a whisk;
- let simmer, stir periodically, until the cream is dense and smooth;
- then remove from the heat, cover with plastic wrap (so that the cream will not form a crust) and let cool completely - not necessarily in the fridge.
When cooled beat with the mixer so that it gets really smooth and soft.
For the batter, tip into a big bowl 600g flour, 150g sugar, cocoa powder and 0.5 tsp salt, stir.
Add in the butter, preferably softened.
Now use you fingers to massage the mixture until it turns into crumbles and the butter is absorbed completely.
Turn the mixture onto a skillet and fry it over medium heat.
Stir periodically so that it doesn't burn for 30-40 minutes. In the end, it will taste like crumbled biscuits.
Let cool and roughly divide it in 5 relatively equal parts.
Notice how I drew the lines in the skillet in which I cooked it.
Assemble the cake:
Take a baking ring of 26-28cm in diameter. Grease the inner walls with a bit of oil and cover the whole surface with parchment paper.
Move the ring onto a big plate and spread at the bottom 1/5 of the chocolate crumbles.
Smooth out to even the layer.
Divide the cream in 4 relatively equal parts.
Using a spoon, carefully place 1/4 of the cream over the crumbles layer - notice I tried to cover evenly the whole surface.
The hardest part is smoothing out the cream layer, without mixing it with the crumbles.
I found the solution - I spread some cream, then I dip the back of the spoon in water. I also make sure to do it in the same direction, with slow moves.
Repeat the procedure, place another layer of crumbles, and another one of cream on top of it and so on.
The last one must be the cocoa crumbles layer - so, in total, 5 layers of crumbles and 4 layers of cream.
Cover the cake with plastic wrap and refrigerate for 8-10 hours.
After this time, carefully remove the plastic wrap, the baking ring and the parchment paper.
The cake will already be on the plate, there's no need for decoration and it's ready to be served.
Just make sure you cut small portions, because it quickly makes you feel full. Otherwise, it's really tasty and everybody likes it.
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