Oreo cake

8 servings
2 days

How to bake an Oreo chocolate cake at home? You need to start doing it in advance. I made the cake for two days. On the first day, I baked biscuit, cheesecake, made two ganaches on white and dark chocolate. On the second day, she was engaged in the assembly and decoration of the cake. Prepare the necessary ingredients for the biscuit. Take the S1 categories of eggs. Turn the oven on 175-180 degrees. In a saucepan or thick-bottomed saucepan, combine the cocoa and 100 grams of sugar.

Pour in the water. Add the vegetable oil and stir until smooth.

Place the pan (or saucepan) on the stove and bring the contents to a boil over medium heat, then turn off the heat.

Drive 2 chicken eggs into a deep bowl and whisk with a mixer or blender with a nozzle & quot; whisk & quot; for 1- 2 minutes to splendor. Then pour in 25 g of sugar and continue to whisk for another 5 to 7 minutes. The mass should shine well, become lush and airy.

Sift the flour through a fine sieve into a separate container. This will enrich it with oxygen, and the biscuit will turn out to be more magnificent. Add the salt, soda, pour in the baking powder and mix the dry ingredients well.

Pour the cooled chocolate mixture into the egg mass in portions and mix until smooth.

In parts, sift the dry ingredients to the liquid ingredients, stirring well each time.

Cover a detachable 16cm baking tin with parchment paper. Wrap the bottom of the mold on the outside with foil so that the biscuit is evenly baked. Pour the dough into the tin and place in an oven preheated to 180 degrees for 40 - 45 minutes. The exact time depends on the features of your oven. Do not open the oven for the first half hour, otherwise the biscuit can settle.

Check readiness with a toothpick: stick it in the middle of the biscuit and immediately remove it. If the toothpick is dry, then the biscuit is ready. Remove the finished biscuit from the mold and remove the parchment. Transfer the biscuit to a rack and leave to cool completely. After the biscuit has cooled, wrap it in cling film and leave for at least 4 hours. Thanks to this, it will compact, and it will be easier to cut it into cakes.

Prepare the necessary ingredients for the cheesecake. Remove the curd cheese from the refrigerator in advance, it should be at room temperature. Take the S1 categories of eggs. Use cream with a fat content of at least 33%. Turn the oven on 130 degrees. Put the curd cheese in a deep bowl.

Add sugar to the cheese and stir with a silicone spatula or spoon, do not need to beat with a mixer.

Then add two eggs one at a time, stirring the mass well each time. Pour in the cream.

Take the Oreo biscuits, remove the white interlayer and grind them in a blender into crumbs.

Add the crushed biscuits to the cheesecake and stir.

Brush a 16 cm baking dish with butter and put the future cheesecake in it. Place a container of water on the bottom of the oven, and put the cheesecake on the middle level and bake at 130 degrees 60 minutes. The finished cheesecake should vibrate the middle. Cool the cheesecake in an ajar oven for two hours. Then leave the cheesecake at room temperature for one hour. After an hour, refrigerate the cheesecake for about 6 hours.

Prepare the necessary ingredients for the ganache. Take cream with a fat content of at least 33%. Pour the cream into a saucepan and, stirring, bring them to a boil, then remove them from the heat. Add white chocolate to the hot cream and stir until smooth. Cover the ganache with the film in contact and refrigerate overnight.

The next day, remove the ganache from the fridge and whisk it with a mixer for 4 minutes. The mass should increase well in volume and become denser. Grind the Oreo cookies into crumbs, add to the cream and mix.

Prepare the necessary ingredients for the chocolate cream. Take cream with a fat content of at least 33%. Remove the butter from the refrigerator in advance so that it heats up to room temperature. Pour the cream into the saucepan, place on the stove and heat to a hot state. Add the dark chocolate and stir until combined. Cover the cream with film in contact and refrigerate for a few hours.

Place the boiled condensed milk in a deep bowl and whisk with a mixer so there are no lumps. Add the softened butter and whisk with a mixer for another 2 to 3 minutes.

Remove the cream from the fridge and whisk again for 3 minutes.

Transfer the cream to the condensed milk with the oil and whisk with a mixer until smooth.

You can proceed to the assembly of the cake. At the biscuit, cut off the top and divide it into two parts. To do this, make a cut in a circle with a knife, and then use a thread to cut the cake into cake.

Soak. To do this, combine milk with sugar in a saucepan with a thick bottom, bring to a boil over a medium heat, and then cool to room temperature. Take the first bark and soak it in milk and sugar. You can also use any other syrup to soak.

Lay a layer of ganache on top and even it with an even layer.

Next, put down the cheesecake.

Then distribute the ganache layer again. Cover everything with a second bark. Soak it, too.

Cover the cake with a split ring, and line the inside with acetate film. Refrigerate the cake for at least 4 hours.

After the specified time, you can proceed to coating the cake with cream. It is very convenient to use a turntable for this. First, cover the cake with the first layer that will hold all the crumbs together. Place the cake on a turntable, apply the cream to the scraper over the height of the cake and spread it over the side of the cake. Next, apply the cream on top and flatten it. Then refrigerate the cake 1 about an hour.

Now apply a second layer of cream. Squeeze the cream out of the pastry bag in strips around the circumference onto the entire surface of the cake.

Place the scraper vertically and, moving the turntable, level the cream. Level the top of the cake with a spatula, going beyond it. Next, straighten the cream again with a scraper. At the end, with a scraper or spatula, smooth the top from edge to center, constantly cleaning the tool from cream. Place the remaining cream in a pastry bag and, using any nozzle, decorate the cake. On top, I also decorated with cookies & quot; Opeo & quot;. Pleasant appetite!