| Ingredient | Method |
| preparation: 1pk 133g oreo cookies, divided used (m.weight: 105g cookies and 30g cream) Cake: 8B egg yolks 140g LP flour 105g oreo cookies 2tsp baking powder 2tsp vanilla essence 10g cocoa powder 90g melted butter 165g milk 20g dark cocoa 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 oreo cookies, milk, 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. |
| Frosting: milky buttercream oreo vanilla cream | 1. In a bowl, whisk the buttercream and oreo cream until combine. 2. 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. Decorate as desired. 5. Chill for 2-4 hrs before serve | |
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