Deser
No-Bake Oreo Cake
40 minPorcje: 12Nutri-Score E€€
E
40 min
40 minNo-Bake Oreo Cake
czego potrzebujesz
Składniki
biscuits (crushed into fine crumbs)Piekarnia300 g
butter (melted)Nabiał150 g
cold heavy cream 35% (cold)Nabiał800 ml- powdered sugarSpiżarnia150 g
- biscuits (crushed, for the cream)Piekarnia100 g
- milk chocolate (chopped)Spiżarnia200 g
- heavy cream (for the ganache)Nabiał250 ml
milk (for dipping the biscuits)Nabiał150 ml
na porcję
Wartości odżywcze
535kcal
- Węglowodany
- 40 g
- Białko
- 4 g
- Tłuszcz
- 40 g
czego użyjesz
Przybory
Tortownica
Miska ×2
Mikser ręczny
Rondel
krok po kroku
Przygotowanie
- Krok 1
Make the base
- Crush the biscuits into fine crumbs.
- Add the melted butter and mix well.
- Press the mixture firmly into the bottom of a cake mold and refrigerate.
- Krok 2
Whip the cream
- Whip the cold heavy cream with the powdered sugar until thick and fluffy.
- Divide the cream into two equal parts.
- Leave the first part plain and gently mix the crushed biscuits into the second part.
- Krok 3
Make the ganache
- Heat the cream until hot, without boiling.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
- Stir until smooth and glossy.
- Krok 4
Assemble the cake
- Spread the plain cream over the chilled base.
- Add a layer of plain biscuits dipped in milk.
- Spread the cream mixed with crushed biscuits.
- Pour the chocolate ganache on top.
- Krok 5
Chill the cake
- Refrigerate for at least 4-5 hours, preferably overnight.