First of all.. remember this: No matter how busy you are, there’s always a little time left to bake yourself one hell of a cake and eat it all by yourself because well.. you can!
As those of you who follow me on insta may have already noticed, I often use Dr. Oetker products as a base since they’re just so easy to use and your chances of doing something wrong are waaaay smaller than when you start from scratch. One day I will be able to make the perfect cake, starting with just water en flour, but for now.. I’ll just do it this way. Okay.. you ready for some serious dribbling? Here it comes..
You can find most of these products in any store, but I tend to go to Albert Heijn since they have such a large variety of baking supplies.
- 200g MonChou (you’ll find it in the fridge near the regular butter)
- 250ml Whipping Cream (not whipped cream 😉 )
- 90g margarine (regular butter)
- 100ml water (no need to buy this one of course)
- 4 packs of Oreo’s 154g (actually 3.5 but you can eat the rest while waiting for your cake to get ready)
- Dr. Oetker ‘Mon Chou taart‘ box
- I used a 26cm spring cake tin, but I recommend using one a bit smaller like 22cm since I think it will the cake make a bit stronger. Just put the paper you find in your box on the bottom of your spring cake tin and close the tin on top of it.
- Now, this is the part where we don’t follow the instructions on the Dr. Oetker recipe. So just throw away that baking mix for your shell and grab your Oreo cookies.
- You’ll need to crush one and a half pack really really small. In order to do so, I put them in a reclosable ikea bag and smached them hard with a rolling pin (Of course, you can use anything as long as it’s firm and heavy).
- While doing so you can already melt your butter in a little pan. This will only take 2 minutes whereafter you stir your smashed cookies into your pan with butter to form a nice bed of melted Oreo.
- Now use it to cover the bottom of the spring cake tin equally with help of a spoon, press it and let it rest in your fridge a couple of minutes while preparing the rest of your cake.
- Use the same Ikea bag and crush again one and a half pack of Oreo’s
This time you’ll want to crush them small but leave some pieces a bit more rough since it makes your cake taste a lot better. We’ll add these at the end to our cake batter.
- Whisk your MonChou with a mixer until it’s smooth
- Add the water and the cake mix (from Dr. Oetker) to your MonChou and whisk it on the highest setting until smooth
- Add the whipped cream and whisk it on the middle position 1,5 to 2 minutes into an airy cake batter.
- Add your Oreo’s to your batter and mix it up with a spoon.
- Now, spread the Oreo batter over the bottom (It’s perfectly normal btw that your bottom is still soft and wet)
- Time to decorate! I crushed (with my hands) half a pack of Oreo’s and sprinkled them on top of the cake. You can also put the cookies on top without breaking them apart, it’s up to you.
- Now store your beautiful cake in the fridge for at least 2 to 3 hours et voilaaaa.
Note: Be careful when cutting the cake. It can be a real mess, but it tastes so damn good! And remember.. everything you spill, you get to eat 😉 .
Lots of kisses x