Sunday baking day: a red velvet Oreo cake
Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: red velvet Oreo cake.
The Kookmutsjes Nadia and Najat Yachou wrote The Great Kookmutsjes Cooking and Baking Book with more than 80 different sweet and savory recipes. In it, they combine different cuisines. From Moroccan to Italian and from Turkish to Surinamese and Asian. With clear step-by-step explanations and photos, like this red velvet Oreo cake.
INGREDIENTS
For the batter
3 eggs
225 g granulated sugar
8 g (1 packet) vanilla sugar
1 g (pinch) salt
140 ml sunflower oil
200 ml milk
7 g red food coloring gel
200 g all-purpose flour
12 g cocoa powder
15 g baking powder
150 g Oreo cookies
5 g baking soda
5 ml vinegar
For the topping
50 ml whipped cream
100 g white chocolate
100 g crème fraîche
25 g powdered sugar
For the decoration
fresh mint
strawberry
Oreo cookies
Need more
hand mixer
baking pan: 20 cm diameter
sieve
“Red velvet cakes are very popular, just like ours. It seems like you really make everyone happy with a red velvet cake! On our website, we often received requests to make a red velvet cake with a different topping. So we came up with a combination of red velvet and Oreo. It can't get much better!”
Here's how to make the red velvet Oreo cake
- Preheat the oven to 160 ˚C. For the batter, mix the eggs with the granulated sugar, vanilla sugar, and salt in a deep bowl. Mix with a hand mixer for 2 to 3 minutes. Add the sunflower oil, milk, and red food coloring gel. Mix for another minute. Sift the all-purpose flour, cocoa powder, and baking powder over the bowl. Mix for another 2 to 3 minutes, or until the batter is uniform.
- Chop the Oreo cookies finely. Stir the chopped cookies into the batter. In a small bowl, mix the baking soda with the vinegar, and stir it into the batter as well. Grease a baking pan and add the batter. Bake the cake for 35 to 40 minutes. Insert a skewer into the cake. The cake is done when the skewer comes out dry from the center of the cake. Let the cake cool.
- For the topping, bring the cream in a saucepan to just below boiling. Break the white chocolate into pieces, add it to the pan and let it sit for 1 minute. Add the crème fraîche and powdered sugar. Stir well until the chocolate is melted.
- Pour the topping over the cooled cake, and place the cake in the refrigerator until the topping is firm. This takes at least 2 hours.
Pick the mint leaves from the stems and chop finely. Cut the Oreo cookies and strawberries for the garnish into quarters. Garnish the cake with pieces of strawberry, Oreo cookies, and mint.
Text: FavorFlav
