cake
- 14 g (6 pieces) mini Oreo
- 20 g vegetable oil
- 10 g all-purpose flour
- 6 g corn starch
- 1/2 tsp gelatin
- 20 g milk
- 2 egg yolks
- 2 egg whites
- 23 g sugar
- pinch of salt
Oreo mousse cream
- 75 g mini Oreo
- 3/4 cups whipping cream
- 0.5 tsp gelatine
- 1/2 tbsp water
cake
1. Preheat the oven @ 375 F with a water in a baking pan.
2. Line a parchment paper on the bottom of the 5.2” baking mould.
3. Separate 14 g mini Oreo from biscuits and buttercream.
4. Put the biscuits in a zipper bag, crush and roll to make them super fine. Set aside.
5. Mix Oreo buttercream with vegetable oil.
6. Add Oreo biscuits dust, corn starch, all-purpose flour and gelatin to the buttercream oil, mix well.
7. Add milk and egg yolks and mix well.
8. In a separate bowl, whisk the egg whites, sugar and salt until stiff peak.
9. Gently fold the 1/3 part of egg whites into the egg yolks mixture. Then fold another 1/3, and the rest, fold it until just all combined.
10. Pour the batter into the baking mould. Bake for 50 mins or until cook in the centre.
11. Let it cool in the room temperature.
Oreo mousse cream
1. Soak the mini Oreo into whipping cream and fridge for overnight.
2. Decoration day, soak the gelatine into the water for at least 5 mins
3. Microwave it for 5 sec. to melt the gelatine. Set aside.
4. Beat with hand mixer until soft peak, add the melted gelatine, and beat until stiff peaks form.
5. Use it to decorate the Oreo cake. Enjoy!!
note: if the Oreo cream is too much, don’t put all on the cake.
