Tuesday, 29 July 2014

Oreo Upside Down Cake

This just takes cookies and cream that one step further. Oreo upside down cake! I made this as a birthday cake for another colleague, and I had it in my head that I needed make a cookies and cream cake, with fresh cream. I thought that with the thick layer of cream in the middle, covering the whole thing in buttercream too would be just a bit too much (if there is such a thing), so to make the top look a little more interesting, I decided to try making an upside down cake with whole Oreos. It's not as tidy as I was hoping, as the cake batter got under some of the cookies, but it still looks, and smells, pretty good!

9oz unsalted butter
6oz caster sugar
4 eggs
Few drops vanilla essence
9oz self raising flour
1/2 tsp baking powder
120ml milk
6 regular Oreos finely chopped/crushed
10-12 whole double stuffed Oreos

300ml double cream to fill

Pre-heat your oven to 170c and line two loose bottomed cake tins with greaseproof paper.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla and beat well.
Sift in the flour and baking powder, carefully folding it into the mixture until smooth.
Lastly, add the milk and chopped/crushed Oreos and mix until well combined.

Take the whole Oreos and lay them flat around the circumference of one of the tins. This will be the top of the cake when it's assembled. I could fit 10 around my tin, but you may be able to fit more, or less, depending on the size of your tin. 

Divide the cake batter between the two tins and spread up to the edges. Take care not to dislodge any of the whole Oreos! 

Bake for 25-30 minutes, until golden, springy to the touch, and a skewer inserted into the middle of the sponges comes out clean.

Turn the sponges out on a wire rack to cool.

Once cool, assemble the cake. Pour the double cream into a bowl and whisk until it's thick enough to spread.
Place the layer of sponge without the whole Oreos onto your serving plate and spoon the cream on top. Use a palette knife to spread the cream up to the edges, creating a thick, level layer. Place the second sponge layer on top of the cream, with the whole Oreos facing up. Press down slightly, then use the palette knife to smooth off the edges off the cream layer. 

And there you have it! As it's fresh cream, it'll need to be eaten within a day or two, but it probably won't last that long anyway!

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