Unbaked cream OREO cake with strawberries and chocolate
Last Updated on
ingredients
180 g Oreo cookies 60 g soft butter
Chocolate filling:
100 g cooking chocolate 100 ml whipping cream 350 g strawberries
Cream filling:
350 ml whipping cream 1 pk soft cottage cheese 1 tbsp powdered sugar 1 pk vanilla sugar 1 pk gelatin powder 150 g strawberries
step
The perfect cold cake for hot summer days.
1.
Grind Oreo biscuits and combine with softened butter.
2.
Press the mixture evenly into a greased round cake tin (mine was 20cm in diameter). Store the shell away from the fridge.
3.
Melt the chocolate with the whipped cream over steam. Let cool.
4.
Then spread over the casing. Place washed, cleaned and dry strawberries in the chocolate. Let cool.
5.
Beat the whipped cream with the icing sugar, transfer to a bowl and put in the fridge for a while. In the same bowl, beat the cottage cheese with the vanilla sugar. Blend or puree the strawberries. In a little water about 1 dcl warm and dissolved gelatin, stir. Combine the whipped cream with the cottage cheese, add the blended strawberries and stir lightly.
6.
Spread the mixture over the prepared shell with strawberries, shake the mould a little to fill all the gaps and put it in the fridge for a couple of hours to set, preferably overnight.
7.
Remove the cooled cake from the mould.
8.
Serve. Enjoy.
