Oreo fondant cake

Ingredients for 1 servings:

• 250 g cream cheese
• 250 g mascarpone
• 55 g powdered sugar
• 2 packs of Oreo cookies, 176 g each, they don’t have to be the originals
• 300 g powdered sugar
• 750 g butter
• 3 tbsp milk, warm
• 3 Viennese cake bases, dark
• 1 fondant sheet(s) for rolling out, approx. 430 g – 450 g each, e.g. from Dr. Oetker
• 1 jar of cherry jam with a very high fruit content or 100% fruit puree for spreading on the bases, approx. 350 g each
• n. B. Decoration, e.g. in the form of flowers, butterflies, glitter sprinkles, writing
• some cornstarch for rolling out the fondant

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

quick and simple

You will need a regular-sized springform pan. For the filling, mix the mascarpone, cream cheese, and powdered sugar, then fold in the crushed Oreo cookies. First, place the Oreo cookies in a freezer bag and crumble them into small pieces with a rolling pin. Place the first dark Viennese cake layer in the springform pan and spread with cherry jam. Then spread half of the filling over the coated layer. Repeat the process again: Place one layer on top, then spread the cherry jam, and then the remaining filling. Before placing the Viennese cake layer in, open the springform pan or widen it slightly, and once the layer is in, narrow the pan again. Finally, place the last layer on top of the cake to serve as the lid. Place the cake in the refrigerator for a few minutes. Mix together the buttercream from the powdered sugar, butter, and warm milk. Quickly spread the buttercream over the cake, trying to spread the mixture as evenly as possible. After coating the cake, place it back in the refrigerator to allow the buttercream to set. This takes about 15 minutes. Meanwhile, roll out the fondant into a circle at least 26 cm in diameter. First, coat the work surface with cornstarch to prevent the fondant from sticking to the table. Place the fondant on the cake. It’s best to place the fondant sheet on the cake with two people, otherwise cracks or mistakes can easily occur. Tip: Roll the rolled out fondant sheet in half on a rolling pin coated with cornstarch, then unroll it again to fit the cake and press it down. Now attach the decorations and lettering of your choice to the cake. Store the cake in a dry place in the refrigerator.