Oreo Vanilla Cakeš§ with Oreo Russian Buttercream Frosting š§
1.All purpose flour-240 gm (2 cups)
Granulated Sugar -200 gm(1 cup)
Baking powder-1 1/2 tsp
Baking soda-1/4 tsp
Salt-1/2 tsp
Sieve together all the above ingredients thrice and set aside.
2.Egg whites-3 large
Beat the egg whites with an egg beater by adding 3 tbsps of sugar ,from mentioned above,till stiff peaks.
Remove to a bowl.
3.Unsalted Butter-60 gm
Canola/Olive oil-7 tbsps
Yoghurt-1/2 cup (120 ml)
Milk-1/2 cup (120 ml)
Vanilla essence-1 tsp
Chopped Oreos-10-12 (1 cup)
Cream together the remaining sugar with butter and oil till creamy.Add in the yoghurt,vanilla and cream again.
Gently fold in the set aside flour mixture and milk in 3 batches, starting and ending with flour.Fold in the beaten egg whites in 3 batches into the batter,with a spatula .Do not over mix,but make sure there are no lumps of egg whites in it.Carefully fold in the broken Oreo pieces .
Divide the batter evenly into prepared two 7ā round cake tins Bake at 170 C for 35-50 minutes or until a skewer inserted at the center comes out clean with few moist crumbs.Allow it to cool completely.
For Oreo Russian Buttercream frosting
4.Unsalted butter - 226 gm (room temperature)
Condensed milk-1/2-3/4 cups
oreos -80 gm
vanilla essence -1 tsp
Beat the butter until light and fluffy. Add the condensed milk a tbsp at a time and beat on low speed to combine,until all is used up.
Add the vanilla and beat for 7-8 minutes or until light and fluffy.
Crush the Oreos, add to the buttercream and mix until combined.
Transfer Oreo buttercream to a piping bag fitted with a tip of your choice.
Now slice each cake into 2 layers and brush with sugar syrup.
Pipe buttercream on the cake layers and assemble it.Pipe the top and sides of the cake too and smooth it with a palate knife.Keep it refrigerated to thicken the cream.
5.Milk/Dark Chocolate-60 gm
Whipping Cream-1/2 cup
Chop the chocolate and add cream to it and microwave it in 30 seconds and stir in till melted through.
Once it cools a bit,transfer it to piping bag.Cut off the tip and pipe it on to the edges to get a dripping effect.Refrigerate the cake for the ganache to thicken.
Pipe the remaining buttercream on top of the cake and place Oreos in between and decorate it.
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