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April 24, 2024
Food preparation

Internet celebrity grade Oreo ice box cake, high appearance level and easy to make, this year’s hit!

Recently, South Korean private house bloggers have introduced a new cake of Internet fame  Oreo Ice Box cake.Speaking of ice boxes, why aren’t there boxes? Because the cake is made of layers of cream, it looks like an eight-treasure box when frozen because it is so creamy!This cake black and white two, extremely simple and durable, very unique shape.Also, I didn’t buy the Oreo cookies! It’s made by yourself and you don’t have to go out and buy it anymore!

When the thick cream is frozen hard, you sprinkle it with powdered sugar. It’s white and fluffy. It’s super textured.

This tutorial will teach you how to make Oreo cookies. Of course, there are some differences. You can skip this step and use ready-made cookies.

Oreo Ice Box Cake/Recipe.

Oreo Cookies: 113g unsalted butter, 60g caster sugar, 25g egg mixture 2g vanilla extract, 95g dark chocolate, 90g gluten flour 40g cocoa powder, 30g black cocoa powder, 2g baking powder Salt: 1 to 2g.

Mascarpone Cheese Cream: 300g light cream, 135g Mascarpone cheese 30g caster sugar, 4g vanilla extract 6g milk wine or rum or lemon juice.

1. Oreo cookies.

Microwave the dark chocolate for 20 seconds. Melt and stir well. Do not heat it for more than 2 minutes at a time, or it will fail to melt. You can also insulate the water and heat it to melt.

Unsalted butter, which has softened at room temperature, must be weighed out of the refrigerator to soften.

Then add caster sugar and beat until pale and feathery, stirring with a spatula.

Stir in the vanilla extract and egg mixture until feathery, then toss with a spatula.

When the chocolate is down to 30 or 29 degrees, add it to the butter batter and whip well.

Whipped chocolate butter cream gives a glossy finish.

Then we sift in the cake flour, the cocoa powder, the black cocoa powder, the baking powder, the salt, and we just cut and mix it all together. You can’t leave out the black cocoa, because if you don’t use this, it’s not an Oreo.

Fold into a ball, cover both sides with plastic wrap or baking paper, roll flat to 4mm, and refrigerate for 20 minutes.

After frozen firm, remove, use a 5cm diameter cutter to cut out the same size of the bread, on the baking tray covered with oil paper. Silicone pads are recommended.

Roll out the rest of the dough and you can cut it again. This cake needs about 30 pieces.

After cutting, send to the oven preheated to 170℃ for 10 minutes, after baking, remove and cool to the greenhouse.

2. Mascarpone cream.

You’d better prepare a basin of ice water, this time you need a more stable cream to wash the face. In addition, light cream with milk fat content less than 36% should not be used. Blue Windmill and Anjia are recommended.

Fill a bowl with ice water, pour in light cream, Mascarpone cheese, caster sugar, vanilla extract, and milk wine and whip until 8.

The whipped cream doesn’t have to leave the ice water.

3. Assemble the cake.

Spread a little cream in the center of the tray and hold the Oreo cookies in place.

Circle the cookies around the center, again, with a little bit of cream, and then hold the cookies in place.

Take the cream and spread it in a thick layer, being careful not to cover the whole biscuit, leaving half of the biscuit on the outside.

Then put in the second layer of cookies, this layer should be wrong, otherwise there will be no layer.

Then add a second coat of cream and repeat for 5 coats.

Add the cream to the final layer and smooth it out. Use the back of a spoon to lightly paste the surface of the cream, swirling and streaking towards the center. It can be frozen or refrigerated to set.

Sift a layer of icing sugar and add a little gold foil to make your cake look unaffordable,

Finally put your logo card, and you are done!

Look, what a beautiful Oreo ice box cake ~ white cream cheese and pure black cookies in stark contrast, the whole shape is simple and generous, simple and durable.

With a knife, you can cut it, and the frozen cream will harden and taste like ice cream when eaten right away!

The rich, silky cream cheese melts in your mouth, and then you bite into the crispy, sweet biscuits.

A delicious cold cake in summer is so comfortable!

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