COLD OREO CAKE
Ingredients:
Base:
200g Oreo cookies (only the cookies, without the filling)
80 g of melted butter
Filling:
300ml Whipping Cream (or Cream Milk)
200 g of cream cheese
100g of condensed milk
1 teaspoon of vanilla essence
6 sheets of unflavored gelatin or 12 g gelatin powder (hydrated in 60 ml of water)
Decoration:
Oreo cookies whole or halves
Oreo filling reserved (optional)
White chocolate curls or whipped cream (optional)
Preparation:
1. Cookie base:
Smash unfilled Oreo cookies until they resemble sand.
Mix with melted butter until it forms a dough.
Place this mixture on the base of a removable mold (20 cm approx) and press well.
Refrigerate for 15–20 minutes while making the filling.
2. Filling:
Whip the cream to whip until it’s firm (soft peaks).
In another bowl, mix cream cheese, condensed milk and vanilla until a smooth cream remains.
Moisturize the jelly then dissolve in the microwave for 10-15 seconds. Let that sink in a little.
Add the jelly to the cheese mixture, beating quickly so that lumps do not form.
Gently incorporate whipped cream with a spatula, in wrapping motions.
3. Editing:
Pour the filling over the already cold cookie base.
Smooth the surface with a spatula.
Keep it in the fridge for at least 4 hours (ideal all night).
4. Decoration (to taste):
Put Oreos on whole or halves.
You can use the white stuffing you reserved from the Oreos to make dots or decorate the edges.
Add white chocolate curls or a splash of whipped cream.
You can also sprinkle some crushed cookie dough to give it texture on top.
Tip extra:
If you want to make it more layered visual, you can make a medium layer with chopped Oreos, adding them before pouring all the filling.
