6-inch Oreo Cream Cake

Flavor: Milk; Technique: Baking; Time: Several hours; Difficulty: Easy.

Detailed Steps for Making 6-inch Oreo Cream Cake

Add 10g sugar, 30g milk, and 30g corn oil to 2 eggs in a bowl, and stir with an egg beater until well combined.

Sift in 45g cake flour, vanilla powder, and baking powder.

Stir with an egg beater until no dry flour remains.

Separate egg whites and yolks, and add yolks to the batter.

Stir with an egg beater until well combined.

Add a few drops of white vinegar to the egg whites, and beat with 30g sugar until stiff peaks form.

Beat until the egg whites form dry peaks.

Add 1/3 of the egg whites to the yolk mixture and fold gently.

Pour the batter back into the egg white bowl and fold gently until well combined.

Pour the batter into a 6-inch mold. Tap the mold twice to remove any large air bubbles.

Bake in a preheated oven at 140 degrees Celsius for 50 minutes on the upper rack. Remove from the oven and immediately invert the cake onto a plate.

When the cake has cooled completely, remove it from the mold and slice it into three layers.

Use a food processor to crush the Oreo cookies.

When the animal cream has been whipped to 60% of its volume, add the crushed Oreo cookies.

Whip until the cream has reached 90% of its volume.

Take one layer of cake and spread a suitable amount of cream on top.

Layer the cake and cream, and smooth the edges.

Use the remaining cream and a Saint Anna decorating tip to decorate the surface. Sprinkle with crushed Oreo cookies and decorate as desired.

Refrigerate for half an hour, then cut into pieces. It’s delicious!

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