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Oreo Dream Cake

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Ingredients for 1 servings:

  • 16 cookies (Oreo cookies)
  • 50 g butter, melted
  • 50 g quark
  • 50 g cream cheese
  • 50 g chocolate (milk chocolate)
  • 20 g sugar
  • 1 small egg(s)
  • 6 drops of rum flavoring
  • 1 tbsp cream
  • pinch(s) of salt
  • 8 cookies (Oreos)
  • 100 g cream cheese
  • 100 g sour cream
  • 100 g chocolate (dark chocolate)
  • 10 g powdered sugar
  • 1 tbsp cocoa
  • pinch(s) of salt
  • 200 g cream cheese
  • 200 g sour cream
  • 200 g cream
  • 100 g chocolate, white
  • 1 tsp vanilla sugar
  • 4 sheets of gelatin
  • 1 pack of cream stiffener
  • pinch(s) of salt
  • small cookies (Oreos) as needed

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Replica of Deli de Luca – model

Remove the cream from the Oreos and set aside. Crumble the cookies, mix with the melted butter, and press the mixture into a 24cm springform pan. Topping I: Melt the chocolate (in a double boiler or directly in a saucepan, but at a low temperature), start with the cream cheese and stir in all the other ingredients (be careful with the egg; it’s best to add it last so it doesn’t curdle). Pour the mixture onto the cookie base and bake the cake in an oven preheated to 190°C for about 10 minutes. Once cooled, arrange the 8 additional Oreos in a ring on the base and spread the reserved Oreo cream into the spaces between them to create a closed cookie cream ring. Topping II: As with Topping I, melt the chocolate and fold in the other ingredients. Let it cool until the cream has a spreadable consistency, then spread it onto the cookie cream ring. Topping III: Combine cream cheese and sour cream, heat, and melt the chocolate. Stir in the vanilla sugar and salt, then let cool. Dissolve the gelatin, stir a few spoonfuls of the cream into the gelatin, then stir this mixture into the remaining cream. Whip the cream with cream stabilizer until stiff peaks form according to the instructions and fold into the cream. Spread over the cake and let it set for several hours, preferably overnight. Decorate the cake with mini Oreos.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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