I really should work on my presentation, and make sure the knife is free of crumbs when cutting through a layered cake. Anyway, this particular cake was inspired by RPM Instructor, Alexander Lee, who displayed a pic of a sponge sandwich with oreo cream in the centre, but refused to divulge where he had eaten it.
So, I decided to improvise.
Ingredients:
1 portion chocolate sponge
1 portion vanilla sponge (actually, 1 choc sponge cake would be sufficient, if you can't be bothered to have muhibbah colored layerings)
2 cups whipping cream, whipped
1 packet oreo biscuits crushed
100gms dark chocolate melted
1. Prepare the sponge cake, either through cheating way, ie, use sponge mix from BAKE WITH YEN, or any bake shop. That'll be 250 gm (2 cups) sponge mix, 4 eggs, 80gms butter. Very idiot proof. Beat eggs, sponge mix (hmmm, got add water ah? cant remember) for 12 minutes. This is where a stand mixer comes in handy.
2. Bake in square or round tin.
3. While sponge is baking, whip the cream, and crush the oreos (1 packed means one tube). Depending whether you like your oreos chunky, or finely crushed.... crush accordingly.
4. Use 2/3rds of whipped cream and add in oreo mixture.
5. Melt the chocolate (with a dash of unbeaten cream) and use a portion of it to mix a chocolate cream with remaining whipped cream.
6. When the sponge cake is ready, and cooled, cut into three layers, and intersperse first layer with oreo cream, second layer with chocolate cream, and top it off with a chocolate ganache.
7. Refrigerate, and serve cold.
12 comments:
Yay, you're back. Was worried that you've stopped this blog too. :)
On dietlah...how to eat this sinful cake??
HL: huh? dash of sarcasm??? why ah?
Spot: awww, thanks!! actually, the blog itch got the better of me. didnt know you read the other blog. made anything interesting lately??
Yay! More cakes!! :P
Glad to see you're back with more tempting recipes...
And in the meantime its your challenge to maintain Limited Edition for longer than 9 months!
Kia Ora (Hello) from a krazy male blogger down under that can't cook to save himself (hehe) You have a real great blog. Can I mention your blog on my foodie blog ???
yw[2k]: haha, limited edition is just that, LIMITED.
kelvin: sure, add the link to your foodie blog, am honored to be linked to any foodie blog. you're from new zealand??? how the heck did you stumble across this blog!
Yum! Looks so good. Think u need to dip the knife in warm/hot water hence u can cut better since u put in cream.
yup, will try the hot knife trick. wonder whats the most cost efficient way to dip a knife in hot water. Wouldnt want to have a whole pot of water just to dip one knife in right. Ideally a cylindrical container, the width just slightly more than the width of the knife.... like a sheath.... oh gosh i am rambling.
Looks gorgeous. One side note, do you have any advice for whipping cream till fluffy stage? I always fail to whip it till fluffy stage despite chilling the bowl, cream and beaters. :(
dear mycoffee, what do you mean by whipping the cream till fluffy? you mean like the consistency of the canned whipped cream ah? i dunno if beating it makes it fluffy leh, it makes it THICKER, not fluffier. those canned ones are fake dairy, so can be fluffy lah.
but i think for those moussey texture, usually they add egg white, to make it fluffy. (some tiramisu recipes etc (in fact, i just watched nigella do it with her mascarporne trifle) they add egg whites oso to make if fluffy).
I finally gave this recipe a try recently. Truly yummilicious! Thanks so much for the recipe! :)
Can u please send me the exact recipes for bake with yen sponge mix . Because they didnt include the recipe like they always do now .. when i asked their workers . They didnt know anything ..
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