A combination that everyone likes, the little ones will go crazy with their flavor to a giant Oreo, and the older ones will love the soft and mellow texture of their main chocolate mousse and mascarpone.
Ingredients for four people
For the base: 115 g of Oreo cookies without the filling, 50 g of butter
For filling: 200 g of white chocolate confectionery, 100 ml of 35% liquid cream MG, 125 g of mascarpone cheese at room temperature, 6 g of gelatin leaf, 250 g of fresh raspberries
How to Make Oreo Cookies and White Chocolate Cake
We begin by removing the filling of Oreo cookies until the 115 grams of cookies are added. We put these in a picador robot, or we grind them fine with a kitchen roller inside a freezing bag, we add the melted butter and we form a paste with which we will cover the base of a ring of pastry of about 16 centimeters of diameter, Placed on a tray lined with baking paper. We refrigerated.
For the mousse put in a bowl with plenty of cold water gelatin leaves to hydrate for 10 minutes. In a bowl we pour the chopped chocolate and melt it carefully into the water bath or microwave. We booked it.
Put a saucepan and heat the cream until it starts to boil, remove from the heat and add the sheets of gelatin drained, pour three times, stirring with a spatula of silicone, on the molten white chocolate, until achieving a smooth and shiny ganache.
Gently add the mascarpone cheese to room temperature, and fill the ring to form the cake. Let cool for five hours before unmolding. We decorate with fresh raspberries.