Oreo cake for a birthday

Oreo cake for a birthday

This Oreo cake for a birthday is a real eye-catcher with creamy frosting, chocolate drip and Oreo cookies.  And the best part: The cookies and cream cake not only looks fantastic, it also tastes incredibly delicious! 

INGREDIENTS (For a 20 cm springform pan)

FOR THE DOUGH

400 g wheat flour (type 405)
60 g cornstarch
1 tbsp baking powder
2 tsp salt
½ tsp baking soda
24 Oreo biscuits (approx. 260 g)
450 g sugar
250 g soft butter
30 ml neutral cooking oil (e.g. sunflower oil)
4 eggs (size M)
2 egg yolks (size M)
415 ml buttermilk
2 tbsp vanilla extract

FOR THE BUTTERCREAM

36 Oreo biscuits (approx. 400 g)
600 g soft butter
500 g sweetened condensed milk
1 tbsp vanilla extract
1 tsp salt

FOR THE DRIP

100 g dark chocolate (70% cocoa content)
125 g  Cream

ALSO

10 Oreo cookies (approx. 110 g) for decoration
Some soft butter for the molds

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the bottoms of three springform pans (Ø 20 cm) with baking paper, then grease the pans with soft butter. For the dough, mix flour, starch, baking powder, salt and baking soda in a bowl. Roughly chop the Oreos.

Step 2
Beat the sugar, soft butter and oil on a high setting with the flat beater of a food processor or the whisk of a hand mixer for approx. 5 minutes until light and creamy, then stir in the eggs and egg yolks one at a time. Mix the buttermilk and vanilla extract.