Ingredients for Salty Cream Oreo Cake
| Crushed Oreos 60 grams (35 grams large pieces/25 grams ground) | Whipping Cream 600 grams |
| Granulated Sugar 20 grams | Sea Salt 2.5 grams |
| Small Sugar Oranges a few | Chiffon Cake |
| Milk 40 milliliters | Oil 35 milliliters |
| Low Gluten Flour 40 grams | Cornstarch 10 grams |
| Eggs 3 | Sugar 20 grams |
Preparation of Salty Cream Oreo Cake
Step 1
1. In an oil and water-free bowl, pour in 40 milliliters of milk, add 35 milliliters of oil, slowly stir in one direction until emulsified; add 40 grams of low-gluten flour, 10 grams of cornstarch, three eggs, a drop of white vinegar, and mix in a zigzag motion until the color is consistent, set aside (keep egg whites refrigerated to stay cool) Preheat the oven ahead of time. 2. Whip the egg whites with 20 grams of sugar until stiff peaks form, add in three portions to the previous mixture, fold evenly (do not stir randomly), pour into a six-inch mold, remove air bubbles, place in the oven at 150 degrees for 60 minutes. 3. When done, remove from the mold, release hot air, invert on a rack to cool, and cut into three pieces.
Step 2
Prepare crushed Oreos and Oreo large pieces (separately packaged).
Step 3
1. Whisk 600 grams of whipping cream with 20 grams of sugar and 2.5 grams of sea salt until ripples appear, add 25 grams of crushed Oreos and continue whisking until stiff peaks form. 2. Spread a bit of cream on the bottom layer, place the first layer of chiffon cake, use a piping bag to pipe cream, spread and smooth the cream in a circular motion, add an extra circle of cream on the outer edge.
Step 4
1. Add your favorite fruits, the extra cream on the outer edge helps keep the fruits in place and maintain height, add another layer of cream to cover the exposed fruits. 2. Place the second layer of chiffon cake carefully on top, gently press down to stick to the lower layer, smooth the cream in a circular motion, add Oreo pieces, another layer of cream, then add the final layer of chiffon cake.
Step 5
1. Spread a layer of cream from the inside out on the cake surface (covering the entire cake), do the same for the sides, then smooth the surface, decorate with flowers, and add some decorative items, I put crushed cashews in the center. 2. Chill in the refrigerator and enjoy whenever you crave it. Note: If you have excess cream, reduce the amount of whipping cream slightly to avoid leftovers. I used a relatively small amount of sugar, feel free to add more if you prefer it sweeter.
