Prep Time | 30 Minutes |
Cook Time | 45 Minutes |
Servings |
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- All purpose flour - 1 Cup
- Baking powder - 1 Tsp
- Baking soda - 1/2 Tsp
- Salt - Pinch
- Egg - 4 Nos.
- Vanilla extract - 1 Tsp
- Sugar - 3/4 Cup
- Oreo biscuit(Crushed) - 1 Cup
- Milk - 1/4 Cup
- Sunflower oil - 1/4 Cup
Ingredients
For cake
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- Sieve all the dry ingredients (all purpose flour, baking powder, baking soda and salt) very well.
- After that add the dry ingredients little by little and mix slowly.
- Pour it into a greased 7 inch cake tin. Place on a bed of salt in the cooker and lock the lid without the whistle. Cook it on a a low flame for 40-45 minutes. (Use a 5-litre pressure cooker for this recipe. Put 1 cup of salt at the base of the cooker, Remove the whistle from the cooker's locking cap—Preheat the cooker on low flame.)
- Add Oreo crumbs and mix.
- Remove cakes from pan and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. Make icing while cakes cool. Cut the cake into 3 or 4 layers.
- Beat whip cream until stiff and add Oreo crumbs into it. Mix well.
- Place 1 cooled layer on a cake stand or large plate, Sprinkle some sugar syrup and cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake and continue the process till the last layer of cake. Cover the top with a thick layer of cream and garnish the tall layer cake with chocolate syrup and Oreo cookies.
- Oreo cake is ready now. Slice and serve cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.
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