Cake “OREO”

Cake “OREO”


Chocolate biscuit:

3 eggs
1/3 Art. + 1 tablespoon Sahara
2 tablespoons cocoa
1/4 Art. hot water
1 tablespoon coffee liqueur.
1/3 Art. flour
2 tablespoons starch
1/2 tsp baking powder
1/4 tsp salt
2 tablespoons melted seq. oils


1 egg
2 tablespoons Sahara
2 tablespoons starch
175ml milk
1 tsp vanillin
Article 1.5. cream
Gelatin 15 g
1/4 Art. water
50 g of ground biscuits “Oreo”



Preheat the oven to 170c

Beat whites until stable peaks, gradually vsyp 3 tbsp Sahara. Beat the egg yolks with the remaining sugar. Soluble in hot water, cocoa

Pour the cocoa into the beaten egg whites, add the liqueur (I took the coffee), all mix

Mix the flour with starch, baking powder and salt and add to the chocolate-yolk mass, add 1/3 of the protein and mix. Just gently adding proteins

Put a few spoonfuls of dough melted butter and mix. Then the resulting mass to connect the main test and stir. And take shape, I was 26 cm was covered with paper and pour our dough. Bake 25 minutes


Cook the custard, as always you cook. I mix the egg with starch, sugar, milk and cook over low heat until thick

At the end add the vanilla sugar, I give cool. Gelatin is poured into cold water for 15 minutes, then dissolve it

Beat the cooled cream, add the dissolved gelatin. Separately, to whip cream, remove a few spoonfuls to the top, and the other, mix with custard

Take a floured biscuit Oreo and add to the cream quickly, gently stirring


We are putting our cake. Sponge cake cut into two parts and put the cake on the first floor of our forms. Then lay half the mousse, trying to fill the gaps on the sides. Close all the second biscuit and on top of mousse honey agaric. We put everything in the cold for 4 hours

We took out the cake from the mold, carefully carrying a knife between the sides and a biscuit form. And decorate the sides of the remaining biscuits. On top decorate with whipped cream


Enjoy your tea!

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