Oreo Cake: A Classic Step-by-Step Recipe

Step 1 – prepare two chocolate biscuits.

Break 5 eggs and separate only the yolks.

Beat the eggs until smooth. Add a pinch of salt, 8 grams of vanilla sugar, and 300 grams of regular sugar. Mix the ingredients.

Add 250 ml of warm milk in several stages, stirring the mixture each time until smooth.

Sift 220 grams of flour through a sieve.

Sift 80 grams of cocoa powder, thoroughly breaking up all the lumps.

Mix the dough with a hand whisk.

Add baking soda to the dough, slaked with vinegar (you can use regular vinegar, wine vinegar, or apple cider vinegar). Stir the mixture until smooth.

Add 50 grams of refined vegetable oil and 50 grams of melted butter. Knead the dough again until smooth.

Prepare two baking pans and fill them with dough, dividing the entire volume in half.

If you only have one baking pan, you can bake the cakes one by one.

Remove the finished biscuits from the pan and let them cool on a wire rack.

Once the sponge cakes have cooled, you need to cut off the top crust to ensure your cake layers are perfectly smooth, soft, and porous. The top crust will add unnecessary stiffness and prevent the cake from soaking through.

Step 2 – prepare the cream.

In a mixing bowl, combine 150 ml of cold cream, 2 packets of vanilla sugar (16 g), and 300 grams of cream cheese. Beat with a hand mixer until stiff peaks form.

Add crushed Oreo cookies (8-12 pieces) to the cream.

Place the bottom layer on the base and spread it with half of the curd cream, as shown in the photo.

Making the curd mousse will take some time. It's recommended to refrigerate the coated cake and the remaining portion of cream while it sets.

Step 3 – prepare the mousse filling.

Soak 8 grams of sheet or regular gelatin in water and leave to swell.

Combine 150 ml of cream and 500 grams of cottage cheese. Add 16 g of vanilla sugar (2 packets) and 120 grams of condensed milk. Beat with a mixer until smooth.

Dissolve the swollen gelatin in the microwave until it's liquid and pour it in a thin stream into the cream cheese mixture, continuing to stir. Beat a little more until a smooth, creamy consistency forms.

Place a pastry ring around the bottom cake layer, which was coated with cream in step 13.

Pour in the curd mousse and insert 8 Oreo cookies into the layer, breaking them into halves first.

Place the cake in the refrigerator for at least 30 minutes.

Stage 4 – finishing assembling the cake.

Spread the second layer of cream. This is best done by cooling the cream in a spiral from a pastry bag and then smoothing it out with a silicone spatula.

Place the second chocolate sponge cake on top, cover with cling film and refrigerate for at least 2 hours (or overnight).

Once the cake has cooled and soaked, remove it from the refrigerator and remove the pie ring. All that's left to do is decorate it to your liking.