Скачать или смотреть How To Make Oreo Gâteau Mille Crêpes | Oreo Cream Cheese Crepe Cake Recipe | nomadenmami #11

Last week my little one asked for an #OreoCake for his birthday like the one I made last year. I haven't really learned much about baking so I figured that I'm gonna make a no bake cake again. It's far from perfect but the taste is sooo goood and I hope you'd enjoy this recipe too!

I am making a 24cm diameter cake, so my recipe might have about 1,5 times more ingredients than the other 15-20cm crêpe cake recipe. I also use less sugar because we like this way better with the cream cheese. Feel free to adjust the amount of ingredients according to your need.

#OreoCreamCheese #NoBake #CrepeCake

Crêpes batter:
Cake Flour 375 g
Eggs - 6 large (about 50 g each)
Butter 100g
Vanilla sugar 30g
(substitute with sugar 30 g + vanilla essence 1 tsp)
Salt 1 g
Baking powder ½ tsp
Milk 800ml
(add more after first cooking crêpes if the final batter is too thick)
Oreo without cream 100 g
(crushed finely)

Oreo Cream Cheese layer:
Cream cheese 300 g
Heavy whipping cream 600 g
Powdered sugar 30 g
Vanilla extract 1 tbsp
Oreo without cream 80 g
(crushed finely or coarsely as your liking)
Optional: Oreo thins 1 pack as middle layer of the cake

Whipped Ganache:
White chocolate 25 g
Heavy whipping cream 25 g
Heavy whipping cream 80 g

Dècor:
Zuckerschrift or chocolate
Choc sprinkles

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Very important note:
1. Don't skip the Cake Flour.
If you can't find cake flour from the store, make your own like mine.
Use 1 cup of all-purpose flour and replace 2 tablespoons of it with same amount of cornstarch. Sift the flour mixture 3-5 times. 1 cup cake flour = 120 gram.

2. Don't skimp on letting the batter sit for minimal an hour, it's best to leave overnight. We need to allow the flour to absorb the liquid, and the gluten to rest. Do not overmix the batter, mixing and stirring increases gluten formation in the batter, which causes a rubbery texture. You don't want a chewy and rubbery crêpes.

3. Cool down the cooked crepes before you assemble the cake.
It's better if you sit them in the fridge for a couple hours. Warm crepes melts the cream cheese layer. The cake will slide.

4. Make sure the heavy whipping cream is VERY COLD before whipping.
Place the whisking bowl in the fridge or on a bowl of ice if needed.

5. Take time for the white chocolate-heavy cream mixture to reach room temperature or slightly chilled before combining them with the whipped cream. I made a mistake by rushing and adding them right away before it reached room temp so my ganache didn't fluff. Lesson learned.


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