Oreo cake

Ingredients for 1 servings:

• 80 g white sugar
• 80 g brown sugar
• 100 g flour
• 1 packet of vanilla sugar
• 1 pack of pudding powder, chocolate
• 1 tsp baking powder
• 4 eggs
• 4 tbsp cocoa powder
• 500 g mascarpone
• 200 ml cream
• ½ can condensed milk, sweetened, e.g. Milchmädchen
• 2 tbsp honey
• 1 packet of vanilla sugar
• 50 g powdered sugar, sifted
• 3 packs of gelatine fix

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours 10 minutes

an XXL Oreo cookie

Sponge cake: Separate the eggs. Beat egg whites until stiff peaks form, then stir in the sugar and vanilla sugar. When everything is nicely blended, stir in the egg yolks, then fold in the flour, custard powder, and baking powder. Bake at 220°C for 30-35 minutes (use a toothpick to test). Check regularly to ensure it doesn’t overcook; if necessary, reduce the temperature or remove it earlier. Remove from the pan, let cool, and divide in half. Either return the bottom layer to the springform pan or place a cake ring around it. Filling: Mix all ingredients except the cream and gelatin. Whip the cream until stiff peaks form and fold in. Then stir in the gelatin thoroughly. Then take some of the cream (about 50g). Spread the rest of the cream over the sponge cake, then place the top layer on top and press down. Mix the rest of the cream thoroughly with 3-4 teaspoons of cocoa powder and then transfer to a freezer bag or piping bag. Cut off a small corner of the bag and pipe onto the biscuit pattern. It’s best to start with the “OREO” in the center and work outward. It’s really difficult to get the pattern completely on the cake, but it only works after about eight layers. Refrigerate the cake overnight. Leftover cream can be stored in glasses and either eaten right away or served the next day as dessert. It’s best with chocolate sauce.