| Ingredient | Method |
| preparation: 1pk 133g red velvet oreo cookies, divided used (m.weight: 105g cookies and 30g cream) Cake: 8B egg yolks 140g LP flour 105g red oreo cookies 2tsp baking powder 2tsp vanilla essence 20g cocoa powder 90g melted butter 145g milk 20g white vinegar 20g red yeast rice powder 8B egg whites 170g caster sugar | 1. Line two 8" cake pan with parchment paper at the base. 2. Preheat oven to 170C. 3. Blend red oreo cookies, milk, white vinegar, melted butter until smooth and puree. Set aside. 4. Place egg whites in clean mixing bowl and beat at high speed for 30 sec until slightly foamy. 5. Gradually add in sugar and beat until firm peaks form. 6. In another clean bowl, mix the egg yolks, vanilla essence and blended mixture from step 3 until combined. 7. Pour the flours and stir until well combined. 8. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 9. Add the rest of the meringue and fold gently using spatula until well combined. 10. Pour cake batter into two 8" cake pan. Tap pan on the counter to remove air bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut a horizontal slice from the cake 2cm deep. Cut domed of the cake. 14. For the rest (domed part): break it into pieces (remove baked brown skin) and add the cake pieces to the bowl of a food processor and blitz until crumbs. |
| Cream cheese filling 250g cream cheese 150g heavy cream 50g mascarpone cheese 30g red oreo cream 30g caster sugar 1tsp vanilla extract 1/3tsp salt | 1. In a bowl, beat cream cheese (room temperature), salt and oreo cream at low speed for about 30 – 45 seconds till smooth. Add in sugar and vanilla extract, beat for another 30 seconds till smooth. 2. Add in whipping cream. Beat at medium speed until stiff peaks form. Note: Whipping cream gets thick fairly quickly and hence, you should use medium-low speed. Over beating will cause the cream to separate. Or With another clean bowl, whip cream and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until medium peaks form, 2-3 minutes. Fold the cream cheese from step 1 into whipped cream. 3. Let the frosting chill in the fridge for 30 – 60 minutes to increase its thickness so that it is easier to spread. |
| Assembly: 1. Place the 1st layer of cake on cake plate. 2. Using a pastry brush, paint a thin layer of cream over the top and place another layer of the cake. Repeat til all layer finished. 3. Paint a thin layer of cream over the whole cake. 4. Sprinkle the crumbs over the top of the cake and press lightly into the sides so that the whole cake is covered with the cake crumbs. 5. Decorate as desired. 6. Chill for 2-4 hrs before serve | |
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