Oreo Cake
12 servings
60 minutes
Oreo cake is a refined dessert that combines the rich sweetness of the legendary cookie with the airy texture of delicate creams. Its base is a crumbly butter and crushed Oreo cookie crust baked to crispness. Lemon curd adds a refreshing citrus note that perfectly contrasts with the rich creamy filling. Whipped cream makes the taste particularly delicate, while airy meringue completes the composition, adding lightness. Decorated with fresh berries or powdered sugar, this dessert becomes a true centerpiece of any festive table.
1
Melt the butter, mix it with sugar, and add the cookies. Crumble well. Place the sandy base in a mold. Preheat the oven to 180 degrees. Bake for 15 minutes - adjust according to your oven. Allow to cool completely.
- Butter: 70 g
- Sugar: 50 g
- Oreo-style sandwich cookies: 170 g
2
Make lemon curd: combine sugar and lemon zest. Mix 2 egg yolks and 35 ml of lemon juice, add sugar and zest. Place in a water bath, simmer for 8 minutes until thickened. Stir constantly to prevent sticking. Remove from heat, let cool, ensuring no skin forms.
- Sugar: 50 g
- Lemon zest: 1 piece
- Egg yolk: 2 pieces
- Lemon juice: 35 ml
3
Whipped cream: Whip 250 ml of cream to soft peaks. Add lemon curd and gently mix.
- Cream: 250 ml
- Sugar: 50 g
- Lemon zest: 1 piece
4
Fill the sand base with cream. Put it in the refrigerator.
- Cream: 250 ml
5
Protein cream: Whip 1 egg white to stiff peaks, add 80 grams of powdered sugar, and continue whipping to firm peaks. Remove the cake and add the protein cream on top. Decorate as desired - fresh berries or simply dust with powdered sugar.
- Egg white: 1 piece
- Icing sugar: 80 g
- Sugar: 50 g
