Six-inch Oreo Cream Cake
Overview
I followed the trend and made an Oreo salted cream cake! The taste is indeed extraordinary. Facts have proven that whether it’s a wooden chaff cup, a snowy cake or a cream cake, Oreos and animal cream are a match made in heaven! With a little bit of salt, the texture is so unique!
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Ingredients
Steps
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Pour 10 grams of granulated sugar, milk and corn oil into a bowl, stir with egg beater until combined.
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Sift in low flour, vanilla powder and baking powder for a total of 45 grams.
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Mix with egg yolk until there is no dry powder left.
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Separate the egg whites from the egg yolks and add the egg yolks to the batter.
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Mix well with eggs.
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Add a few drops of white vinegar to the egg whites, then add 30 grams of sugar in batches and beat.
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Whip until dry peaks form.
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Take 1/3 of the egg whites into the egg yolk bowl and mix evenly.
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Pour the egg batter back into the egg white basin and mix well.
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Pour the cake batter into a six-inch mold. Drop it twice to remove any big bubbles.
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Put it in the preheated oven! 140 degrees mid to upper level for 50 minutes. When it comes out of the oven, drop it and buckle it immediately.
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When completely cool, take out the cake and divide it into three equal slices.
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Crush Oreos in a food processor.
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Beat 250 grams of cream and 15 grams of sugar until half-past, add chopped Oreos.
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Hit nine points!
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Take a piece of cake base, scoop out an appropriate amount of cream and smooth it out.
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Spread a layer of cake base and a layer of cream one after another, and then spread it at right angles.
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Use a Santa Ana piping tip to decorate the surface of the remaining buttercream. It was the first time I used this piping tip and it was so ugly. Sprinkle some crushed Oreos and decorate a little!
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Refrigerate for half an hour and then cut into pieces, it’s delicious!
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