John Myers
Ingredients for 1 servings:
- 4 rolls of Oreo cookies
- Butter, room temperature
- 1 sponge cake
- 4 cups of cream
- 3 cups of crème fraîche
- Sugar
- 1 lime(s)
- 3 packs of gelatin
- banana(s)
- strawberries
- peach(s)
- Food coloring
- Woodruff syrup
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Total time approx. 2 hours
For the bottom layer, crumble the Oreo cookies in a freezer bag until they are finely crumbled. Knead the cookie crumbs with a little butter, pour into a cake tin, and press firmly into the tin. If you’re making the sponge cake yourself, make it first so the tin can cool before making the Oreo base. Place sliced bananas on the bottom layer. For the cream, whip 3 cups of heavy cream. Soften the gelatine according to the package instructions and heat. Add a little sugar and lime juice to the cream and season to taste. Add the crème fraîche. Slowly stir in the dissolved gelatine. Spread the cream over the bananas. Place sliced strawberries on top. Spread with a layer of cream. Place the sponge cake on top and spread with a layer of cream. Arrange peach slices on top and spread with cream. Chill the cake in the refrigerator for at least half an hour. Before serving, whip the remaining cup of cream with a little sugar. Add a little woodruff syrup and a suitable food coloring, if desired. You can pipe the cream onto the cake using a piping bag, for example. Tip: This cake also makes a great photo cake. Some bakeries offer printed sugar foils that can be placed on cakes.
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