John Myers
Ingredients for 12 servings:
- 120 g margarine or butter, soft
- 150 g sugar
- 180 g flour
- 50 g baking cocoa
- 1 tsp baking powder
- 2 eggs
- 100 ml milk
- 400 g strawberries
- 250 g mascarpone
- 500 ml whipped cream
- 2 packs of cream stiffener
- 3 tbsp, heaped powdered sugar
- 1 bottle of vanilla flavor
- 20 cookies (Oreos)
- Fat for the mold
Instructions
Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours
very tasty – fruity and chocolatey at the same time
For the base, mix the margarine, sugar, flour, cocoa powder, baking powder, eggs, and milk with a mixer until a smooth batter forms. Pour the batter into a greased baking pan. Bake for about 20 minutes at 170°C (top/bottom heat). For smaller cakes, 10 minutes is sufficient. Allow the base to cool thoroughly. Wash the strawberries and cut them into small pieces, reserving a few nice strawberries for decoration. Once the base has cooled, use a tablespoon to scoop out a 0.5 cm deep hole, leaving a 1 cm border. Place the crumbs in a bowl and crumble them. Set a few Oreos aside for decoration and crush the remaining cookies in a freezer bag. Mix the mascarpone with the powdered sugar and vanilla extract. Whip the cream with the cream stiffener, then fold in the mascarpone cream and some of the Oreo crumbs. Add the remaining Oreo crumbs to the cake crumbs. Now spread the strawberries on the base. Layer the cream on top to form a mound. Then spread the cake-Oreo crumbs on top of the cream and press down firmly with your hand. Finally, decorate the cake with strawberries, Oreos, or other decorative items as desired. Refrigerate the cake for a few hours – it will taste even better! Instead of one large mole cake, you can also bake lots of little cakes. It’s a bit more work, but it always looks great.
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