Cheese Oreo Red Velvet Angle Cake

 

Ingredient	Method
preparation:  12pcs red velvet oreo cookies, divided used (m.weight: 90g cookies and 30g cream) Cake:  80g LP flour  90g red oreo cookies 2tsp baking powder 1tsp vanilla essence 20g cocoa powder 70g butter, melted  180g milk 20g white vinegar 20g red yeast rice powder 6B egg whites 150g caster sugar 1/4tsp cream of tartar	1. Preheat oven to 180C. 2. Blend red oreo cookies, milk, white vinegar, melted butter until smooth and puree. Set aside. 3. Place egg whites in clean mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another clean bowl, mix the flours, vanilla essence and blended mixture from step 2 until combined. 6. Fold 1/3 meringue into oreo mixture and mix to lighten the batter. 7. Add the rest of the meringue and fold gently using spatula until well combined. 8. Pour cake batter into 7" cake square pan. Tap pan on the counter to remove air bubbles. 9. Bake in preheated over for 40-45 minutes or until top is evenly browned. 10. 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. 11. Cut a horizontal slice from the cake 1-2cm deep. Cut domed of the cake.
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   topping: Cheddar Cheese, shredded	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 top of the cake. 4. Place the topping over the top of the cake. 5. Chill for 2-4 hrs before serve