Oreo Yogurt Mousse Cake Debut

Cake base: 90g of crushed Oreos, 35g of butter.

Crush the Oreo cookies after removing the filling, and pour them into the butter melted in hot water.

Stir evenly.

Pour the bottom of the six-inch cake mold into the pan and press it tightly. Refrigerate overnight or freeze for fifteen minutes.

Cake base: 200g homemade sugar-free yogurt, 150g light cream, 10g gelatin sheets, 30g crushed Oreos, 30g granulated sugar, 7 Oreo cookies.

Soak the gelatin sheets in ice water until soft, and set aside.

Take out the gelatin sheets, squeeze out the water, put them into thick yogurt at room temperature, and stir until completely melted. Set aside.

Pour the fine granulated sugar into the light cream.

Use an electric mixer to whip until it reaches a semi-fluid state.

Pour in the yogurt mixture from earlier and mix well.

Pour in 30 grams of crushed Oreos.

Gently mix until evenly combined.

Take the Oreo cake base out of the refrigerator and pour the mixed liquid into the mold.

Place Oreo cookies on top, cover with plastic wrap, and refrigerate for more than four hours.

After the cake has set, remove it, place the cake mold on a cup, use a heat gun to blow around it, and gently press down the mold to release the cake.

Place it on the plate and wait for packaging.