To prepare this delicious Oreo and vanilla cookie cake, we will start by preparing a round cake pan with a removable bottom, having a diameter of 20 cm, which we will line with plastic wrap to facilitate the cake's release. It is essential that all ingredients are at room temperature to achieve a homogeneous mixture.
We start by crushing the Oreo cookies. This step can be easily done using a blender, which will turn the cookies into fine crumbs. Once we have achieved a homogeneous texture, we move on to melting the butter. We place the butter in a microwave-safe container and let it melt for about half a minute. After it has melted, we let the butter cool slightly, then add it over the Oreo crumbs. We mix well until all the crumbs are well coated in the melted butter.
We repeat the same process with the vanilla cookies, making sure they are equally well crushed and mixed with the butter. Once we have both types of cookies prepared, we start forming the cake base. We place an even layer of Oreo cookies at the bottom of the pan, pressing down firmly with a spoon to create a solid base. Then, we add a layer of vanilla cookies, pressing again to ensure everything is compact.
Once the base is ready, we let it cool in the fridge to firm up while we take care of the orange jelly. In another container, we mix the pudding powder with two tablespoons of sugar and the orange juice. We place the mixture over low heat, stirring constantly until it begins to thicken and jelly forms. Once the jelly is ready, we pour it warm over the cookie base, and then sprinkle some pomegranate seeds for an extra touch of flavor and texture. After that, we put the pan back in the fridge.
To prepare the cream, we start by softening the gelatin according to the instructions on the package. Then, we liquefy the gelatin by placing the bowl in the microwave for a few seconds. In a bowl, we beat the Mascarpone cream together with the melted white chocolate until the mixture becomes airy and voluminous. We then add the cream cheese, chocolate, and liquefied gelatin to the mascarpone cream, gently homogenizing with a spatula. Finally, we fold in the whipped cream, mixing carefully to maintain the airiness.
The obtained cream is poured evenly over the layer of orange jelly and pomegranate and leveled with a spatula. The pan is placed in the fridge for 3-4 hours, during which the cream will harden and take on a firm and delicious shape. Once the time has expired and the cake is fully set, we can decorate it with chocolate flakes and fresh fruits, according to personal preferences. Thus, we obtain an elegant, refined cake full of flavors, perfect for serving at various special occasions.
We start by crushing the Oreo cookies. This step can be easily done using a blender, which will turn the cookies into fine crumbs. Once we have achieved a homogeneous texture, we move on to melting the butter. We place the butter in a microwave-safe container and let it melt for about half a minute. After it has melted, we let the butter cool slightly, then add it over the Oreo crumbs. We mix well until all the crumbs are well coated in the melted butter.
We repeat the same process with the vanilla cookies, making sure they are equally well crushed and mixed with the butter. Once we have both types of cookies prepared, we start forming the cake base. We place an even layer of Oreo cookies at the bottom of the pan, pressing down firmly with a spoon to create a solid base. Then, we add a layer of vanilla cookies, pressing again to ensure everything is compact.
Once the base is ready, we let it cool in the fridge to firm up while we take care of the orange jelly. In another container, we mix the pudding powder with two tablespoons of sugar and the orange juice. We place the mixture over low heat, stirring constantly until it begins to thicken and jelly forms. Once the jelly is ready, we pour it warm over the cookie base, and then sprinkle some pomegranate seeds for an extra touch of flavor and texture. After that, we put the pan back in the fridge.
To prepare the cream, we start by softening the gelatin according to the instructions on the package. Then, we liquefy the gelatin by placing the bowl in the microwave for a few seconds. In a bowl, we beat the Mascarpone cream together with the melted white chocolate until the mixture becomes airy and voluminous. We then add the cream cheese, chocolate, and liquefied gelatin to the mascarpone cream, gently homogenizing with a spatula. Finally, we fold in the whipped cream, mixing carefully to maintain the airiness.
The obtained cream is poured evenly over the layer of orange jelly and pomegranate and leveled with a spatula. The pan is placed in the fridge for 3-4 hours, during which the cream will harden and take on a firm and delicious shape. Once the time has expired and the cake is fully set, we can decorate it with chocolate flakes and fresh fruits, according to personal preferences. Thus, we obtain an elegant, refined cake full of flavors, perfect for serving at various special occasions.
Ingredients
For base 1: 200 g Oreo cookies; 100 g butter; For base 2: 200 g vanilla cookies; 100 g butter; For the orange jelly: 1 packet of vanilla pudding; 2 tablespoons of sugar; 500 ml of orange juice; For the cream: 250 g mascarpone; 100 g white chocolate; 200 g whipped cream; 1 packet of gelatin; For decoration: pomegranates; strawberries; oranges; white chocolate; dark chocolate flakes.