Do you love oreos? Well, pretty much everyone does. And so does my cousin. When I asked him what he wanted for his birthday, he only said this word: oreo.
It was not difficult to figure out what would make him happy, so I did some research in my archive and looked for recipes with the yummy cookies. As I am quite indecesive, I could not help but combine my favourites in one cake. One cake full of oreos. An oreo excess cake.
I loved the way it turned out and so did the kids/teenagers – it is tricky to find the right word for this age. The fluffy cupcake dough with oreo pieces, the oreo truffle mass and the vanilla cream on top… Do I have to convince you any more? Stop dreaming, get inside your kitchen and bake it yourself.
Oreo Excess Cake:
cake layers
10 oreo cookies
300 g (2 ½ cups) flour
2 tsp. baking powder
½ tsp. salt
200 g (1 cup – 2 tbsp.) sugar
100 g (3 ½ oz) butter at room temperature
2 pck. vanilla sugar or 2 tsp. Vanilla extract
3 eggs, room temperature
160 ml (2/3 cup) milk
100 ml (1/2 cup) milk, for soaking
truffle layer:
16 oreo cookies
150 g (5 oz.) cream cheese
cream layer:
250 ml (1 cup) heavy cream
250 ml (1 cup) vanilla heavy cream (e.g. Rama)
Put the oreos in a freezer bag and crumble them with a rolling pin. Set aside until needed. Preheat the oven to 180°C (350°F).
Combine the flour, baking powder and salt in a bowl. Set aside. In a bigger bowl, combine the butter, sugar and vanilla. Cream until the muxture becomes lighter and fluffy. Add one egg at a time and stir until it is fully incorporated. Now add the milk and the dry ingredients by turns while stirring in between so the dough stays smooth. Finally add the shredded oreos. Stir just to combine.
Oil a round pan (26 cm/10´´ diameter) and pour the mass inside. Bake until a toothpicker comes out clean when stuck inside the center of the cake, for about 20 minutes. Let the cake cool.
Crumble the oreos in a freezer bag. Combine them with the cream cheese until the mass is smooth.
Cut the cake into two layers and soak the bottom with 50 ml (1/4 cup) of milk. Place the truffle mass on it. Now place the second layer on top with the muffintop down and the soft side up – do you know what I mean? Now soak this with the rest of the milk.
Combine both kinds of cream and beat the liquid until stiff. Cover the sides of the cake with a thin layer and then place a thick layer on top of the cake.
Decorate. Let the cake sit for a few hours in the fridge to set, then serve cool.
Everyone is crazy about pumpkin-flavoured stuff right now and I decided I would not make it that much worse, if I joined the movement. This strudel is my grandmother’s work, we made it in Bulgaria.
Bulgarian pumpkin strudel is originally called ‘Tikvenik’, because ‘tikva’ means ‘pumpkin’. To keep at least a bit of the tradition when I prepare it here in Germany, I use bulgarian phyllo dough, which I take with me when I visit my granny.
I do not have exact measurements for this recipe but I hope you can get along with the pictures showing the process step by step. Let’s just start.
You’ll need:
about 100 g (3 1/2 oz.) ground walnuts or pecans
white sugar (have about 150 g/5 oz. prepared)
1 small butternut, grated
125 g (4 oz.) butter, melted
400 g (14 oz.) phyllo dough
cinammon, powdered
Prepare your ingredients, place nuts, butter and sugar in bowls so you have them on hand.
Divide the grated pumpkin into 6 portions, about this size. Preheat the oven to 175°C (350°C) and line a rectangular pan with a sheet of baking paper.
Roll out two pieces of dough. Butter one of them with a silicon brush, place the other on top and butter it as well, using very little fat.
Spread one portion of pumpkin across the buttered sheet.
Now spread nuts, sugar and cinammon on top. I use about 2 tbsp sugar, 1/2 tsp cinammon and 2 tbsp nuts, and the result is really not very sweet, but that’s how I like it. Use more sugar if you like.
Now roll the phyllo sheet carefully and place it in the pan. Repeat with the rest of the sheets.
If you have some butter left, you can pour it on top. Now bake for about 20 minutes or until the cake is slightly browned. Dust with powdered sugar and enjoy warm or cold.
I had something to celebrate last week. And because turning 18 can be very sweet, I needed to celebrate it with cake. I love oreos, I love cake pops, I love chocolate, everybody is freaking out about sprinkles.
Conclusion: Combine ’em. I made a cake pop batter with the cake and cream cheese, mixed it with cream cheese buttercream and sandwiched it between the two halves of an oreo cookie.
No critics.
A post about other treats around this fabulous birthday may follow this week. Remain interested :)
Oreo Cake Bites
(makes about 16)
cake:
125 g (1 stick) butter, room temperature
100g (1/2 cup) sugar
2 eggs
150 g (1 1/4 cups) all purpose flour
1/2 tsp baking powder
1 pinch salt
frosting:
100g (7 oz) cream cheese
30 g (2 oz) butter
40 g (¾ cup) powdered sugar
½ tsp. Vanilla extract
2 tbsp small chocolate chips
16 oreo cookies
100 g chocolate
sprinkles
Whisk together the flour, baking powder and salt in a medium-sized bowl. Set aside. Preheat oven to 180° C (350° F).
Cream the butter and sugar in a large bowl, until the mixture becomes light and fluffy. Add one egg at a time and stir until fully incorporated. Now add the dry ingredients and stir until the dough is smooth.
Transfer the mixture into an oiled pan and bake about 20 minutes until a toothpicker comes out clean.
Let the cake cool completely, then remove the hard edges. Now crumble the cake into a large bowl. This you can do easily with the help of a grater.
Prepare the frosting. For this, place the butter into a microwave-safe bowl and microwave for 25 seconds. Add the cream cheese, powdered sugar and vanilla extract and stir until the frosting is smooth.
Combine the crumbles and the frosting and stir until you get a dough-like mixture by using your hands. Add the chocolate chips and mix until evenly spread.
Divide the oreo halves with a knife. Place about 1 tbsp of the cake batter on one half, top with the other and press them gently together. You can form the mass with your wingers so the egde is even.
Place in the freezer for about 15 minutes or in the fridge for 2 hours.
Melt the chocolate and roll the edge of the oreo sandwich in the coating, then dip in a bowl of sprinkles. Let the chocolate harden and enjoy people’s exited faces when they have the first bite.