Amaze your gourmands with this giant Oreo recipe, proposed by Anne-Sophie, best pastry chef M6. This chocolate and vanilla cake is an easy-to-follow cake design tutorial and a real treat!
For the biscuit
- 180 g of cocoa
- 187 g flour
- 0.5 teaspoon of salt
- 113 g of sweet butter
- 400 g of sugar
- 2 big eggs
- 1 tablespoon of vanilla extract
- 130g of sweet butter
- 800 g icing sugar
- 2 teaspoons of vanilla extract
- 2 teaspoons of milk
- 1 Vahiné chocolate pencil
Preheat the oven to 180 ° C, thermostat 6. In the pastry mixer, mix the sugar and butter until a creamy mixture is obtained. Add the eggs one by one, then the vanilla. Sift together the flour, cocoa and salt and add them to the robot. Mix until a smooth paste is obtained. Reserve 70g of dough for decoration, film it and book it cool.
Divide the remaining dough into 2 balls. Put a baking paper disc in the bottom of each pie pan and place over one of the pasta balls. Tamp each ball in the bottom of a mold by smoothing well with your fingers. Bake the two molds for 25 minutes and let them cool 20 minutes in their mold before unmolding.
Prepare the frosting
In the pastry mixer, mix the sugar, butter, vanilla and milk until smooth and creamy. Line a round cake pan the same size as your pie, baking pie, or cling film, and fill the frosting pan with a spatula. Then book in the refrigerator 1h (or 20mn in the freezer).
Prepare the decoration
Lower the dough set aside on 3mm on a floured board. With the help of a knife, cut out 8 squares of 1.5cm of side, one of 1cm of side and one of 2cm of side. Then cut again each square in 4 by drawing 2 diagonals to obtain small triangles.
Using the cookie cutters, cut out the word "OREO" and a dozen "I". Then form about 25 small balls slightly smaller than a pea. Finally form a thin pudding to surround the word OREO in oval.
Place all these dough cuts on a sheet of baking paper on a baking sheet and reserve in the refrigerator. Once the 2 large biscuits are cooked, bake this plate for 8 minutes at 180 ° and let cool on the plate.
Assemble the cakes
Place one of the cake on the serving dish. Place over the frosting disc and cover with the second cake upside down to close the sandwich. Attach the decor elements with the chocolate pastry pen to get a deco worthy of a giant Oreo.