Chocolate Mascarpone Cake Oreo Style

Ingredients for 1 servings:

• 225 g sugar
• 150 g flour
• 15 g vanilla sugar
• 1 packet of baking powder
• 1 ½ packs of chocolate pudding powder
• 6 tsp cocoa
• 6 m.-sized eggs
• 50 g butter, soft
• 160 g sugar
• 160 g flour
• 10 g vanilla sugar
• 1 pinch of salt
• 125 ml milk
• ½ tsp baking powder
• 1 m.-sized egg(s)
• 8 Oreo cookies
• 250 g mascarpone
• 215 g powdered sugar
• 430 g whipped cream
• 3 packs of cream stiffener
• 30 g vanilla sugar
• 12 Oreo cookies
• 1 pack of Gelatinefix
• 200 g cream
• 180 g dark chocolate
• 3 tbsp sugar
• 10 Oreo cookies

Instructions

Working time approx. 2 hours; Rest time approx. 3 hours; Cooking/baking time approx. 55 minutes; Total time approx. 5 hours 55 minutes

Pure chocolate bomb

For the sponge cake, preheat the oven to 180°C (fan oven). Separate the eggs. Beat the egg whites, then add the sugar and vanilla sugar, and continue beating until creamy. Whisk the egg yolks and gently fold in. Sift together the flour, pudding powder, cocoa powder, and baking powder, then carefully fold in a tablespoon at a time. Pour the batter into a 26cm springform pan, smooth it out, and bake in the preheated oven for about 30 minutes. Don’t forget to do a skewer test. After baking, remove from the pan and let cool. For the Oreo vanilla base, preheat the oven to 160°C (fan oven). Crush the Oreo cookies in a mixer. Cream together the softened butter, sugar, vanilla sugar, and salt until fluffy. Sift together the flour and baking powder, then stir into the batter alternately with the milk. Fold in the crushed cookies. Pour the batter into a 26cm springform pan, smooth it out, and bake in the preheated oven for about 20 minutes. Don’t forget to do a skewer test. Remove from the pan after baking and let cool. For the Oreo filling, crush the Oreo cookies in a mixer. Whisk the cream until stiff, gradually adding the powdered sugar, vanilla sugar, and cream stabilizer. Briefly mix the mascarpone and stir in the gelatin fix. Briefly fold the mascarpone mixture into the cream. Finally, carefully fold in the crushed cookies. For the topping, bring the cream to a boil. Chop the chocolate and place it in a bowl. Pour the boiled cream over it. Add the sugar and mix until smooth. Let the topping cool, stirring occasionally. Crush the Oreo cookies and set aside. Cut the sponge cake in half. Place a cake ring around the bottom layer and spread with half of the Oreo filling. Place the Oreo vanilla base on top of the filling and spread with the remaining filling. Then top with the second sponge cake layer. Spread the cooled topping on the sponge cake and sprinkle with crushed cookies. Refrigerate the cake for at least three hours.