John Myers
Ingredients for 1 servings:
- 200 g cream cheese, preferably a creamy cream cheese
- 2 ½ packs of cookies (Oreos), more to taste
- 2 packets of vanilla sugar
- 5 cups of cream, 200g each
- 100 g sugar
- 3 packs of cream stiffener
- 5 cups of cream, 200g each
- 3 packs of cream stiffener
- 2 packets of vanilla sugar
- 200 g block chocolate
- 3 Viennese cake bases (sponge cake bases)
Instructions
Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes
The recipe is for a 28cm springform pan. For the Oreo cream, whip 4 1/2 cups of cream with the cream stiffener and vanilla sugar until stiff peaks form. Mix the cream cheese with 1/2 cup of cream and the sugar, then fold into the whipped cream. Crush the Oreo cookies. I chopped them so the pieces are nice and different sizes, but everyone has their own taste. You can also put them in a freezer bag or a tea towel and then crush them! Gradually fold the crushed Oreos into the cream. For the chocolate cream, put the cream in a saucepan. Break up the chocolate block a little and add it to the cream. Then bring to a slow boil until the chocolate has dissolved, stirring constantly! Then chill overnight. Put the cream in a mixing bowl, whip with the vanilla sugar and cream stiffener, and beat until stiff peaks form. Place the first sponge cake layer in a cake ring, then spread half of the Oreo cream on top. Place the second sponge cake layer on top of the Oreo cream and press it down lightly. Then place half of the chocolate cream on the layer, then place the third layer of sponge cake on top, also pressing it down lightly, then spread the rest of the Oreo cream on top. Refrigerate for 30 minutes to firm up a bit, allowing you to spread the chocolate cream on top without it mixing. Then remove the cake ring and cover the cake with the rest of the chocolate cream. You may want to save some chocolate cream for garnish. It’s best to refrigerate the cake for a couple of hours!
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