Easy Oreo Cake Recipe by giota
Easy Oreo Cake Cooking Instructions 1 Crush the biscuits and hazelnuts in a food processor, then place them in a bowl. Break the wafer sticks by hand, add the melted butter, and mix until well combined. Press the mixture into a cake ring on a base to form a compact layer. 2 In another bowl, whip the non-dairy topping, then add the cream cheese, followed by the sweetened condensed milk, and finally the coarsely crushed Oreo cookies. Once the cream is ready, spread it over the biscuit base and refrigerate. 3 In a small saucepan, heat the heavy cream until just before boiling, then remove from heat. Add the chopped chocolate and butter, stirring continuously until smooth. If needed, return to low heat. Once slightly cooled, pour it over the cake and refrigerate again briefly. Decorate as desired. 4 Refrigerate for at least 6 hours before serving. 1 Crush the biscuits and hazelnuts in a food processor, then place them in a bowl. Break the wafer sticks by hand, add the melted butter, and mix until well combined. Press the mixture into a cake ring on a base to form a compact layer. 1 Crush the biscuits and hazelnuts in a food processor, then place them in a bowl. Break the wafer sticks by hand, add the melted butter, and mix until well combined. Press the mixture into a cake ring on a base to form a compact layer. 2 In another bowl, whip the non-dairy topping, then add the cream cheese, followed by the sweetened condensed milk, and finally the coarsely crushed Oreo cookies. Once the cream is ready, spread it over the biscuit base and refrigerate. 2 In another bowl, whip the non-dairy topping, then add the cream cheese, followed by the sweetened condensed milk, and finally the coarsely crushed Oreo cookies. Once the cream is ready, spread it over the biscuit base and refrigerate. 3 In a small saucepan, heat the heavy cream until just before boiling, then remove from heat. Add the chopped chocolate and butter, stirring continuously until smooth. If needed, return to low heat. Once slightly cooled, pour it over the cake and refrigerate again briefly. Decorate as desired. 3 In a small saucepan, heat the heavy cream until just before boiling, then remove from heat. Add the chopped chocolate and butter, stirring continuously until smooth. If needed, return to low heat. Once slightly cooled, pour it over the cake and refrigerate again briefly. Decorate as desired. 4 Refrigerate for at least 6 hours before serving. 4 Refrigerate for at least 6 hours before serving. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stewed Tomatoes, Cabbage & Ground Beef Lee's Easy Salmon Patties (Cakes Croquettes) Cream of Mushroom Soup Simple Meringue Cookies Porchetta Wrapped Turkey Meatloaf (Keto/Low Carb) Stewed Tomatoes, Cabbage & Ground Beef Lee's Easy Salmon Patties (Cakes Croquettes) Cream of Mushroom Soup Simple Meringue Cookies Porchetta Wrapped Turkey Meatloaf (Keto/Low Carb) Doya da kwai Fried plantain with white rice and stew Papaya juice with milk, humm vry sweet.try it! Gyro Spices Scramble egg with potato Fish roll Fried chips nd plantaim with veg.souce Pounded yam nd spinach soup Cream of Mushroom Soup Bristol Steak, mash, spinach & asparagus Doya da kwai Fried plantain with white rice and stew Papaya juice with milk, humm vry sweet.try it! Gyro Spices Scramble egg with potato Fish roll Fried chips nd plantaim with veg.souce Pounded yam nd spinach soup Cream of Mushroom Soup Bristol Steak, mash, spinach & asparagus