Oreo cake

Instructions

1. Begin by making the Oreo cake's base: Using a spatula, divide the 16 Oreo® cookies and remove the cream. Transfer it gradually to a small bowl and set it aside2. Then, add the cream-free biscuits to the container of a mixer fitted with blades
2. and room temperature softened butter cut into small pieces. Blend everything together until the mixture is crumbled and well combined. . Place an 18 cm pastry disc on a tray lined with parchment paper and fill with the smoothie cookies and butter. Mash the mixture with the back of a spoon.
3. until the entire base is covered . Refrigerate for at least 30 minutes. Meanwhile, make the filling: whip the cream and icing sugar together with an electric whisk until firm .
4. Pour the reserved Oreo cream 10 and spreadable cheese into a separate bowl. Work everything for about 1 minute with the electric whips.
5. Once the cream is smooth, fold in the freshly whipped cream, working from the bottom up (13-14). Then, place the base back in the refrigerator and fill it with cream.
6. Using the back of a spoon, level the surface 16. Return to the mixer and blend 8 Oreo® cookies, this time whole, without removing the cream (17-18).
7. Then, without pressing too hard, transfer the blended mixture to the cake 19and slowly spread it over the entire surface (20-21). Freeze for at least 1 hour and 15 minutes.
8. Then, taking back the cake 22, pass a small knife around the entire circumference 23 to make it easier to remove the ring 24.
9. When the cake is done, 25 whip the cream with an electric whisk 26 and place it in a pastry bag fitted with a 1 cm star nozzle 27.
10. Then, using the cream, make tufts on the surface of the cake 28 and finish with Oreos, dividing them in half 29. Serve your Oreo® cake at room temperature30.