Oreo terta með kremi

Oreo cake with cream

I baked this cake for Child3's birthday - he wanted something "with a lot of cream", so it ended up being this Oreo cake with butter-sugar cream.

It tastes delicious - but it's also pretty close to "sugar shock" and even with 6 people we only managed the cake in three days!

Ingredients

170 g soft butter
90 ml rapeseed oil

450 g sugar

6 eggs

1 tsp vanilla sugar

600 g flour

1 tsp salt

4 tsp baking powder

450 ml concentrated milk

16 Oreo cookies without cream

500 g soft butter

500 g powdered sugar

14 Oreo cookies

100 ml whipping cream

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Beat the butter until fluffy, then add the oil and stir.

Then add the sugar and then, one after the other, the eggs and vanilla sugar and mix well.

Add more flour, salt and baking powder and mix.

Add the curdled milk to the dough and stir.

Scrape the cream from the Oreo cookies and grind the cookies,...

...stir the cookie crumbs into the dough.

Place the dough in a greased springform pan or one lined with baking paper and bake at 350 °F (180 °C) upper and lower heat for approx. 60 - 90 minutes (test with a toothpick!).

Then let the cake base cool completely.

For the cream, mix the butter and powdered sugar until fluffy.

Scrape the cream from the Oreo cookies and add the cream to the butter and sugar mixture.

Grind the biscuits finely and stir them in.

Whip the cream until stiff and fold into the cream mixture.

Halve the cake horizontally in the middle.

Place the bottom layer on a cake plate and spread with half of the cream.

Then carefully place the top layer on top and spread it with the remaining cream or cover the cake completely with it.

Decorate with whipped cream, Oreo cookies or similar if desired.

Then let the cake sit in the fridge for at least 4 hours and serve well chilled.

[Translated from here.]