Oreo Cheese Lychee Orange Cake - Happy Birthday Gor

Ingredient	Method
preparation:  6pcs lychee orange oreo cookies, divided used   Cake:  4B egg yolks 70g LP flour  6pcs red oreo cookies 1tsp baking powder 1tsp vanilla essence 3g cocoa powder 60g veg oil 100g milk 5-8g red yeast rice powder 4B egg whites 80g caster sugar	1. Line 7" cake pan with parchment paper at the base. 2. Preheat oven to 170C. 3. Blend red oreo cookies, milk and veg oil 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 cake pan. Tap pan on the counter to remove air bubbles. 11. Bake in preheated over for 35-45 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.
Cream cheese filling  280g cream cheese 150g heavy cream 20g lychee orange 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. Pipe the cream cheese filling. Chill for 2 hrs to make the filling firm. 2. Repeat step 1 for 2nd layer. 3. Attach together and decorate as desired.