Oreo Cocoa Layer Cake

Name: Oreo Cocoa Layer Cake
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 65g Low-gluten flour; 55g Caster sugar; 10g cocoa powder; 1 piece egg; 15g butter; 120g milk; 250g Light cream; 100g Oreo Cookie Crush

by Lizi 730

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

The origin of the melaleuca cake is legendary from the Napoleon’s imperial chef, Marie-Antonin Carême, who is known as the first gourmet diplomat. Marie-Antonin Carême also said that this melaleuca shape originated from the city of Szeged in Hungary, where people Often eat a layer cake with caramel on top. In Karimeng's writings, he only mentioned that the mullet cake came from ancient traditions, and did not clearly indicate the source, so later generations regarded him as the ancestor of the mullet cake.
If you can't do chiffon well or decorate cakes, then try making a layered cake! It will definitely make you confident. Today is my husband’s birthday. If you think he doesn’t like to eat too much cream, let’s make a low-cream version of a layer cake!

Ingredients

Oreo Cocoa Layer Cake

1. Beat the eggs into the basin and add 25 grams of caster sugar.

2. Add milk and melted butter and beat until the oil and water are mixed.

3. Mix the low-gluten flour and cocoa powder through a sieve twice.

4. Pour the sifted low-gluten flour into a basin.

5. Stir the low-gluten flour and egg liquid evenly without particles, then pass the batter through a sieve.

6. Take a clean small pot without water and oil, and pour the batter into the pot. The small fire stalls into a small cake. (Fry the crust and fry for a few seconds. You can also fry only one side)

7. Put the fried dough crust on the baking tray to cool, and then put the crust together one by one. (It is best to keep the pie crust in the refrigerator for 1-2 hours.)

8. Put the crushed Oreo biscuits in a fresh-keeping bag and roll them into crushed pieces with a rolling pin for later use.

9. Put the dough in the mold, one dough with a layer of cream and a layer of crushed Oreo biscuits, and then a layer of cream on a dough with a layer of crushed Oreo biscuits. (The general pastry here is 16-18)

10. Finished picture

11. Finished picture

Tips:
1. My quantity is 6 inches. It is recommended to double the quantity for the dough which is not easy to grasp, otherwise it may not be enough.
2. When making the skin, you can control the thickness according to your preference, and you can control the heat well.
3. Here is the Oreo biscuits for the mille-layer cake. You can put some fruits you like according to your preference.
4. The storage time of mille-layer cake is not too long, please consume within 1-2 days.