Oreo |ˈôrēˌō| ( pl. -os) trademark
a brand of chocolate sandwich cookie with a creamy white filling.
I remember people being somewhat sceptical when the oreo cookie turned up in stores in Norway. But it didn’t take long before all sorts of cakes and other goodies turned up using them as they are extremely good!
We were going to make a cake for a birthday party a couple of years ago and didn’t want to bake a normal chocolate cake like everyone else, so we started googling a bit and came over this recipe for an oreocake. So we made it!
I sadly don’t have any pictures of the cake as I was making it since the kitchen was so messy, but you don’t need it anyway. It’s a breeze to make!
I have written the Norwegian words in parentheses. What you need is:
1 Philadelphia (natural flavoured cream cheese)
2,5 dl icing sugar (melis)
2x 3,5dl cream (kremfløte)
100g chocolate for the mousse (kokesjokolade)
2 egg yolks
Okay, so here’s what you do. You take 75% of the oreos and put them in a bag and crush them. I have tons of fun with this one. And if you have some built up aggression for some reason, this is definitely what you should be doing. I usually grab my huge rolling pin and start bashing on it. Remember that the bag usually rips a little so I have the bag inside another bag. Bash it until it’s crushed and put it at the bottom of your cake pan. Don’t just throw it in there, but get a drinking glass and use the bottom of it or so to just push it all in and make sure it’s firm. You then melt the butter and pour it all over.
Now you make your cream. You can make all of it together to save yourself some time. Toss in the sugar in the cream while making it. While your kitchen machine is making the cream, you get your philadelphia and your icing sugar and start mixing them with a spoon until it’s all soft and nice.
You’re almost done!
Split your cream into 3 pieces. 50% for the mousse, 30% for the philadelphia mix and 20% for the top. Put the 20% for the top in the refrigerator for later, and start mixing in the 30% with the philadelphia mix. When that is done, layer that over the bottom in the cake pan and use the cookies you have left to spread over. But remember to break the oreos apart so you have smaller pieces.
Put that in the refrigerator for 30 minutes and start making your mousse. You already have your cream made, so now you just melt the chocolate and mix that with the egg yolks which you again put in your cream. But be careful when mixing it in with the cream. You want a fluffy and bubbly cream, not a hard rock solid one. So nice fluffy movements to get it all in there.
If it has been 30 minutes then you spread your mousse over the previous layer and put it in the refrigerator for another hour. After that, you get the final cream and layer that on top and decorate as you wish. :-)
This should definitely stay over night or at least 5 hours in the refrigerator to get firm and nice. I sadly can’t have it myself because of my lactose intolerance and all the cream that’s in there, but I at least have my normal oreo cookies.
Yum. Look at that fluffy chocolate mousse in the middle! This was a huge success yesterday so try it, you wont regret it! :-)