Dive into the festive spirit with this Oreo Cookie Cream Cake, featuring a luxurious layer of whipped cream filled with crushed Oreo cookies, all topped with a soft cocoa meringue. This dessert is a perfect blend of textures and flavors, reminiscent of classic holiday treats but with a delightful twist. The chocolate sponge base soaked with light tea, layered with jam, and covered in Oreo cookie cream, provides a rich foundation for the airy cocoa meringue topping, making every bite an indulgent experience.
Why You’ll Love This: This cake offers a harmonious mix of beloved flavors and textures, combining the comforting taste of chocolate with the crunchy, creamy delight of Oreo cookies. The addition of cocoa meringue adds a light, airy contrast to the dense, moist sponge, creating a dessert that’s both rich and refreshing. It’s an elegant yet easy-to-make cake that’s sure to impress at any holiday gathering.
Perfect Occasion: Ideal for Christmas, New Year’s Eve, Valentine’s Day, or any special occasion that calls for a standout dessert. Its stunning appearance and exquisite layers make it a showstopper on any festive table. Whether you’re celebrating with family or bringing a dessert to a holiday party, this cake is bound to be a hit.
Decoration Tips: For an extra festive touch, garnish the cake with additional crushed Oreo cookies, a sprinkle of cocoa powder, or even some edible gold leaf for a bit of holiday sparkle. Fresh berries or mint leaves can add a pop of color and a refreshing element to the rich chocolate and cookie flavors.
For the Chocolate Sponge:
- 120g flour
- 1/4 cup cocoa powder
- 5 tablespoons sugar
- 6 eggs, separated
For the Cocoa Meringue:
- 4 egg whites
- 1 tablespoon cocoa powder
- ~150g sugar (adjust to taste)
- 1 teaspoon potato starch
- 1 teaspoon lemon juice
For the Cream:
- 400g heavy cream (30% fat)
- 3.5 teaspoons gelatin
- 2 tablespoons powdered sugar
- 4 Oreo cookies, crushed
Additional:
- Lightly brewed tea for soaking the sponge
- Jam or fruit preserve of your choice
Instructions:
- Sponge Preparation: Sift flour and cocoa, beat egg whites to stiff peaks with sugar, then gently fold in yolks and dry ingredients. Bake in a preheated oven at 170°C for about 30 minutes. Cool.
- Cream Preparation: Bloom gelatin in cold water, dissolve with hot water, then cool. Whip cream with powdered sugar, blend in gelatin, and fold in crushed Oreos.
- Meringue Preparation: Whip egg whites with sugar, fold in cocoa, potato starch, and lemon juice. Bake at 150°C for 15 minutes, then dry at 100°C for about 50 minutes. Cool.
- Assembly: Trim the sponge, soak with tea, spread jam, add cream layer, and top with meringue. Chill for several hours.
Enjoy this Oreo Cookie Cream Cake with Cocoa Meringue, a festive and flavorful dessert that combines classic holiday tastes with a modern twist, ensuring a memorable end to any celebratory meal.
