Oreo chocolate cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 1 packet of vanilla sugar or 1 tsp vanilla extract
• 150 g flour
• 30 g baking cocoa
• 1 tsp baking powder
• 400 ml cream
• 300 g cream cheese
• 1 pack of cream stiffener
• 1 packet of vanilla sugar or 1 tsp vanilla extract
• 1 package of Oreo cookies, approx. 176 g
• 50 g sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Sponge cake with cream cheese filling, for a 26 cm springform pan

For the batter, beat eggs, sugar, and vanilla sugar or vanilla extract with a mixer or food processor on high for about 7-10 minutes. The mixture should have tripled in size and be almost white. Mix the flour, cocoa, and baking powder and sift it over the egg mixture. Using a whisk, lightly fold it into the white mixture until no flour pockets are visible. Do not continue to mix the batter with the mixer! Pour the batter into a 26cm springform pan or a cake ring. Do not grease the edges, as otherwise the sponge will not rise as well. Bake in an oven preheated to 180°C (top/bottom heat) for about 30-40 minutes on the middle rack. Do the skewer test with a toothpick or rotisserie skewer. Insert a skewer into the pan; when no batter sticks to the skewer, the sponge is done. Let the sponge cool. Remove from the pan and cut into three equal layers if possible. The sponge cake can also be baked 1-2 days in advance and stored in a cake dome or bag. For the cream, whip 350 ml of cream with the cream stiffener and the vanilla sugar or vanilla extract until stiff peaks form. In another bowl, mix the cream cheese with the remaining cream and sugar. Then fold the whipped cream into the cream cheese (do not stir, just fold in with a spoon or spatula). Place the biscuits in a freezer bag and crush them with a rolling pin or a glass bottle. Then fold the biscuits into the mixture. Instead of the Oreo biscuits, you can also add fresh strawberries or frozen raspberries to the cream. To layer the cake, always spread cream on one layer, place a second layer on top, and spread more cream on top. Finally, place the last layer on top. We recommend layering the cake in a cake ring or springform pan, as this ensures the cake will be very neat and even. After layering, refrigerate the cake for at least 1 hour and then decorate as desired. I use buttercream, ganache, or whipped cream for decoration.