Oreo Cake
Ingredients
- For the Cake:
- 6 separated Eggs
- 200g Sugar
- 100g Flour
- 50g Cocoa Powder
- 50g Starch
- 1 packet Baking Powder
- 6 tablespoons Water
- For the Cream:
- 800ml Heavy Cream
- 2 packets Vanillin Sugar
- 3 tablespoons Sanapart (stabilizer for whipped cream)
- 400g Mascarpone
- 150g Powdered Sugar
- For the Oreo Cream:
- 10 Oreos, crushed, with less than half of the filling mixed in.
Instructions
Cake:
- Separate and Whip:
Start by separating the eggs. Whip the egg whites with sugar until fluffy, approximately 8 minutes. In another bowl, mix egg yolks with water and gently fold them into the egg white mixture. - Dry Ingredients Blend:
In a separate bowl, mix all the dry ingredients and sift them into the egg mixture. Gently fold everything together. Pour the batter into a 22cm high springform pan and smooth it out. Bake in a preheated oven at 160°C (320°F) for about 45 minutes. Don't forget the toothpick test!
Cream:
Whip the heavy cream with vanillin sugar and Sanapart until stiff. Add the remaining ingredients and mix briefly. Combine less than half of the cream with crushed Oreos.
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