Oreo Cake
Serves 1
Directions
- 1Crush the Oreo cookies.
- 2Crush the Oreo cookies.
- 3Crush the Oreo cookies.
- 4Add baking powder and milk.
- 5Add baking powder and milk.
- 6Add baking powder and milk.
- 7Mix until smooth.
- 8Mix until smooth.
- 9Mix until smooth.
- 10Pour the mixture into baking pan.
- 11Pour the mixture into baking pan.
- 12Pour the mixture into baking pan.
- 13Bake in 170 degrees for 30 minutes or until toothpick come out clean.
- 14Bake in 170 degrees for 30 minutes or until toothpick come out clean.
- 15Bake in 170 degrees for 30 minutes or until toothpick come out clean.
- 16Add double cream, icing sugar, vanilla and whisk.
- 17Add double cream, icing sugar, vanilla and whisk.
- 18Add double cream, icing sugar, vanilla and whisk.
- 19Transfer into completely cooled cake and smooth it out.
- 20Transfer into completely cooled cake and smooth it out.
- 21Transfer into completely cooled cake and smooth it out.
- 22Melt chocolate and double cream in microwave.
- 23Melt chocolate and double cream in microwave.
- 24Melt chocolate and double cream in microwave.
- 25Pour it over cream and smooth it out.
- 26Pour it over cream and smooth it out.
- 27Pour it over cream and smooth it out.
- 28Decorate with Oreos, refrigerate minimum 2-4 hours preferably overnight.
- 29Decorate with Oreos, refrigerate minimum 2-4 hours preferably overnight.
- 30Decorate with Oreos, refrigerate minimum 2-4 hours preferably overnight.
Ingredients
- 400 g Oreo cookies
- 400 g Oreo cookies
- 400 g Oreo cookies
- 2 tsp baking powder
- 2 tsp baking powder
- 2 tsp baking powder
- 150 ml milk
- 150 ml milk
- 150 ml milk
- 500 ml double cream
- 500 ml double cream
- 500 ml double cream
- 100 g icing sugar
- 100 g icing sugar
- 100 g icing sugar
- 1 tsp vanilla
- 1 tsp vanilla
- 1 tsp vanilla
- 100 g chocolate
- 100 g chocolate
- 100 g chocolate
- 100 g double cream
- 100 g double cream
- 100 g double cream
- Oreos
- Oreos
- Oreos
Equipment
glass bowlwooden pestlespoonwhiskcake pantoothpickmicrowave
Tips
- Bake in 170 degrees for 30 minutes or until toothpick come out clean
- Refrigerate minimum 2-4 hours preferably overnight