Oreo Cream Cake

Eggs 3	Corn oil 30g
Water 30g	White sugar 50g
Salt 1g	Low gluten flour 45g
Cocoa powder 10g	Light cream + white sugar 300g+30g
Oreo cookie crumbs 30g

Oreo cream cake recipe

Step 1

Put corn oil, water and salt into a basin and stir evenly with egg beater;

Step 2

The emulsified oil and water are milky white;

Step 3

Sift the low-gluten flour and cocoa powder into the oil and water, add the eggs and mix evenly;

Step 4

Beat the egg yolks into the batter and mix evenly;

Step 5

Add 50g of white sugar to the egg whites in three batches and beat until stiff peaks form;

Step 6

Add one-third of the meringue into the egg yolk batter and mix evenly with a spatula;

Step 7

Add the egg yolk paste to the remaining meringue and mix thoroughly with a spatula to mix evenly;

Step 8

Pour into the mold and shake it slightly to knock out any big air bubbles;

Step 9

Put it into the preheated oven and bake it on the lower shelf at 150 degrees for forty minutes.

Step 10

Let the cocoa cake base cool and remove from the mold, then cut into three pieces;

Step 11

Add 30g of white sugar and crushed Oreo cookies to the light cream;

Step 12

Take a layer of cake, spread it with Oreo cream, cover it with cake... and so on;

Step 13

wipe face;

Step 14

Add chocolate ganache according to personal preference and decorate with your favorite fruits.

Step 15

Finished product picture Oreo cream cake recipe

1. The container and whisk for beating egg whites must be free of water and oil, otherwise the beating will be affected; 2. Please adjust the baking time and temperature according to the temperature of your own oven, for reference only; 3. The finished cake will taste better if it is refrigerated for more than an hour before eating.