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Oreo Cake with Buttercream

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Oreo Cake with Buttercream


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Tempo de preparo

8 hour(s)


12 servings

Áquila Appolinario

  • Ingredients
  • Recipe
  • Wheat flour350 g
  • Refined sugar400 g
  • Whole milk200 ml
  • Canola/corn/sunflower oil150 ml
  • Oreo Cookies4 unit(s)
  • unsalted butter400 g
  • Icing sugar500 g
  • Dark chocolate150 g
  • Sour cream100 g
  • Chemical Yeast2 teaspoon
  • Baking soda1 teaspoon
  • 100% cocoa powder50 g
  • Eggs4 unit(s)
  • Refined sugar1 cup
  • Water1 cup
  • Salt to taste
  1. Mix the wheat flour with cocoa powder, pinch of salt, baking powder and bicarbonate of soda. Beat the eggs with sugar until pale and add the 150ml of milk and the oil little by little. Sift and add the dry ingredients and mix everything together. Place on 3 round 18cm baking sheets and bake in a preheated oven at 180°C for 30 to 40 minutes.
  2. Add the unsalted butter to the mixer and the filling of the 3-pack Oreo cookie, beat until it forms a smooth cream. Reserve the cookie without the filling for final decoration. In the cream, add 1/4 of the icing sugar and beat on medium speed, repeat this process 3 more times, always adding a little milk to make the cream smoother. Reserve.
  3. Melt the semisweet chocolate with the cream and set aside in the fridge, letting it cool naturally.
  4. Boil 1 cup of water with 1 cup of sugar and set aside, this will be the syrup for the cake.
  5. Assemble the cake as follows: first the dough, wet it with the sugar syrup and add 1/4 of the buttercream, take a package of biscuits and cut coarsely with a knife and add the pieces to the filling. Add another dough and repeat the process until you finish with the dough being the last layer.
  6. Decorate with the remaining buttercream and leave the top smooth, pour in the semisweet chocolate ganache and with the pastry tip, decorate the rest with the buttercream, place some cookies on top. The cookie you reserved from the buttercream you crush until it forms a light crumb and add to the sides of the cake.

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