Oreo Mole Cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 125 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tsp cocoa powder
• 1 tsp, heaped baking powder
• 2 packs of cookies (Oreo cookies)
• 2 packs of cream powder, vanilla flavor
• 1 packet of vanilla sugar
• 1 pack of cream cheese
• 1 tbsp butter, soft
• 1 bottle of Cremefine, cream works too
• 700 ml milk, for the cream powder – quantity may vary depending on the manufacturer)
• n. B. Gelatin, ground
• 2 large bananas
• ½ pack of cream stiffener
• Chocolate sprinkles, as desired

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 15 minutes

Separate the white cream from the Oreo cookies and set aside. Finely crush about 2/3 of the cookie tops using a mixer or mortar and pestle. Grease the springform pan and sprinkle with about 25g of ground cookie crumbs. Preheat the oven to 180°C (160°C fan-assisted oven). Separate the eggs. Whisk the egg yolks with 4 tablespoons of cold water until frothy. Stir in 125g of sugar and 1 sachet of vanilla sugar. Beat the mixture until creamy. Beat the egg whites in a separate bowl until stiff peaks form and add to the egg yolk mixture. Mix together the flour, cocoa powder, baking powder, and 40g of finely ground Oreo cookies and sift them onto the egg mixture. Carefully fold everything into the mixture. Pour the mixture into the prepared springform pan and bake on the middle rack of the preheated oven for 25-30 minutes. Tip: If you’re not sure whether the cake is fully baked, you can pierce it with a clean toothpick/wooden skewer. If the dough sticks to the skewer, it’s not ready yet. Then turn the heat down a bit and test again after 2 minutes. Let the finished base cool in the pan. Then use a spoon to scoop out a hole about 0.5 cm deep in the base, leaving the edges. Save the crumbs. Spread the cream stiffener on the cake base (to prevent it from getting soggy). Cut the bananas into small pieces and spread them on the base. Soak 2 packets of powdered gelatin according to the package instructions. If using cream instead of Cremefine, use 2 1/2 packets of gelatin! Prepare the 2 packets of cream powder with milk according to the package instructions. Mix 1 packet of vanilla sugar, cream cheese, and butter with the white Oreo cream and mix into the cream. Whip Cremefine or heavy cream until stiff and stir into the cream mixture. Add the gelatin, which has been dissolved over low heat. Mix everything well. If desired, you can also add chocolate sprinkles – please carefully fold these into the mixture last. Spread half of the finished mixture over the bananas (do not spread it all the way to the edge of the springform pan – the cake should end up as a small mound). Spread a generous layer of finely ground Oreo cookies on top. Now pour the remaining filling mixture over the ground cookies. Roughly crumble the remaining Oreo cookie lids and mix them with the dough crumbs from the base. Then spread the crumbs over the cake mound. Tip: If the mixture is still too soft and the crumbs are difficult to adhere to the edges, refrigerate the cake first. After a few hours, the cake will be firm, so you can remove the springform pan. Now you can carefully press the cake into the pan and adhere the remaining crumbs to the edges!