Oreo Salted Cream Box Cake

Overview

After making the Internet celebrity soy milk box cake, I saw many friends in the circle making Oreo salted cream box cake. They all said that the salted cream with Oreos was not greasy at all and was delicious, so I immediately took action. The cake body is still made by yourself. You can use your favorite cake roll recipe. You should use 300 grams of whipping cream, but I only have 288 grams left at home. I made exactly three boxes of 709ml. After making, put it in the refrigerator for more than 2 hours to taste the best. It’s better to take action than to make it!

Tags

• baking
• cake mix
• cocoa powder
• corn oil
• egg
• oreo cookie crumbs
• whipping cream
• white sugar
• milk
• salt

Ingredients

Steps

1. 1 The ingredients are ready. (Eggs should be refrigerated)

   

2. 2 Separate the egg whites and egg yolks, and store the egg whites in the refrigerator for later use. (The containers for egg whites and egg yolks must be water-free and oil-free)

   

3. 3 In a large bowl, stir together corn oil and milk until emulsified.

   

4. 4 Sift in cake flour and cocoa powder.

   

5. 5 Use a hand mixer to stir in a zigzag pattern until there is no dry powder left, and add four egg yolks (this is the egg-back method).

   

6. 6 Stir back and forth in a zigzag motion until smooth and without any flour particles.

   

7. 7 Take out the refrigerated egg whites from the refrigerator. Beat the egg whites at low speed until they form large thick foam. Add one-third of the sugar. At this time, preheat the oven to 130 degrees for 10 minutes. Then beat at medium speed until the egg whites are fine and fine. Then add another third of the sugar. Continue beating at medium speed. When lines appear, add the last sugar. Finally, beat at medium speed until wet and form a large curved hook.

   

8. 8 Add one-third of the egg whites to the egg yolk paste and mix evenly without making circles.

   

9. 9 Pour the mixed cake batter into the remaining egg whites.

   

10. 10 Stir evenly, remember to stir thoroughly from the bottom to avoid egg yolk paste remaining on the bottom of the basin.

    

11. 11 Pour the cake batter into a baking pan lined with oiled paper, smooth the surface with a scraper, and place it in the middle of the preheated oven. Heat to 130 degrees and lower to 110 degrees for about 25 minutes.

    

12. 12 Take out the baked cake body, shake it lightly on the table, place it upside down on a baking net covered with oil paper, peel off the oil paper underneath, and then cover it on the cake body to prevent the cake skin from drying out.

    

13. 13 Cut the cake body according to the size of the box (the box is 709lm, which can make three boxes).

    

14. 14 Whip the salted butter. Put 288 grams of Anchor whipping cream into an oil-free and water-free container. Add 22 grams of powdered sugar and 1.5 grams of salt. Beat at low speed until 7 and add 30 grams of crushed Oreos.

    

15. 15 Use a spatula to stir evenly until 9 portions are distributed (Anchor Cream is easy to beat)

    

16. 16 Put cake slices in the 709ml box.

    

17. 17 Spread on a layer of salted butter.

    

18. 18 Spread a layer of crumbled Oreo cookies.

    

19. 19 Then add a layer of cake slices, squeeze salted cream around it, sprinkle Oreo cookie crumbs in the middle, and the Oreo salted cream box is ready. (Best eaten after refrigeration for 2 hours)

    

20. 20 Finished product pictures

    

21. 21 Finished product pictures

    

22. 22 Finished product pictures

    

23. 23 Finished product pictures

    

24. 24 Finished product pictures

    

25. 25 Finished product pictures

    

26. 26 Finished product pictures

    

27. 27 Finished product pictures