Oreo Cake Recipe

Name: Oreo Cake
Prep time: 55 min
Cook time: 17 min
Total time: 72 min
Yield: 3
Cuisine: Korean
Ingredients: 2 Eggs; 50g Sugar; 5g Honey; 2g Vanilla extract; 15g Unsalted butter; 25g Milk; 60g Cake flour; 20g Crushed oreo (without cream); 150g Heavy cream; 15g Sugar; 10g Crushed oreo (without cream)

by Cooking Tree 2023-06-29

written by Cooking Tree Published: 2023-06-29Last Updated on 2023-06-27

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In Cooking Tree, Oreo Cake is on the menu, and we’ll show you how to make it from scratch.

I made an Oreo cake with cream pouring like a waterfall~
I baked a small genuise with Oreos and made it into a mini size, but I think it’s a good size to eat alone~

It’s more fun because you can do the cream flowing multiple times~

hahaha You need to whip the cream thinly so that it flows well, and it can be finished with a different feeling depending on the concentration of the fresh cream.

It is a simple but delicious and fun cake~^^

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Oreo Cake
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Rating: 4.0/5
( 77 voted )

Serves: 3 Prep Time: 55 Minutes Cooking Time: 17 Minutes 17 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Eggs
50g Sugar
5g Honey
2g Vanilla extract
15g Unsalted butter
25g Milk
60g Cake flour
20g Crushed oreo (without cream)
150g Heavy cream
15g Sugar
10g Crushed oreo (without cream)

Instructions

Add sugar, honey, and vanilla extract to the eggs and mix. Place a bowl on top of a pot of hot water and stir until the temperature reaches 40 degrees.
Whip with a hand mixer until it becomes a rich ivory-colored foam, then sift the soft flour and mix.
Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, add Oreo powder, mix, and put in the mold.
Bake in an oven preheated to 180 degrees for 17 minutes, then remove from the mold and cool.
Add sugar to the whipped cream and whip it thin enough to form bubbles. Add Oreo powder and mix.
Put Moustie on the cooled cake and top with cream.

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