Oreo Mousse Cake Exclusive

Name: Oreo Mousse Cake Exclusive
Yield: 4 servings
Cuisine: Baking
Ingredients: 500g light cream; 100g white sugar; 45g Oreo cookies (without filling); 3 piece Gelatin sheets; to taste 10-inch Cocoa Chiffon Cake Base; 250g light cream; 50g white sugar; to taste Oreo cookies

Oreo Mousse Cake: light cream, white sugar and oreo cookies (without filling) in a few quick steps, baked until light, fluffy and golden. Easy to follow with simple step-by-step instructions.

0 minNewEasy Baking Roast Buttery

Instructions

1
Pre-prepared cocoa chiffon cake base.
2
Remove the cream from the Oreo cookies, put them into a blender, and crush them for later use.
3
Soak the gelatin sheets in cold boiled water in advance until soft.
4
Whip the heavy cream with granulated sugar until about 60% whipped, it should be pourable.
5
Dissolve the gelatin sheets in hot water.
6
Add the melted gelatin sheets to the whipped cream and quickly stir until well combined.
7
Add the crushed Oreo cookies and mix well.
8
Place a slice of cake sponge into the mold.
9
Pour the mousse mixture over and gently shake to release small bubbles.
10
Finally, place the other cake layer on top and refrigerate until set (usually it is made the night before and unmolded the next day).
11
Whip another portion of light cream with white sugar until when the beater is lifted, it forms soft peaks.
12
Put the cream into a piping bag and pipe it on. Cutting some surfaces on all four sides will make it look better. Decorate with Oreo cookies and rosemary.
13
Finished product.