《Tinrry+》Sea Salt Cream Oreo Cake
The method for making salted cream is very simple: just add salt to whipped cream. However, the amount of salt and the type of salt used are crucial. We conducted multiple comparison tests to arrive at this balanced formula. The recipe uses sea salt, which has a more complex flavor than table salt. It enhances the sweetness of the whipped cream with an additional layer of complexity, while table salt simply provides a salty taste. Now, we'll directly share the answer to the recipe with you—let's start baking and enjoy it right away~ This cake offers three layers of texture. The first layer is the soft cocoa cake base. The middle layer features Oreo cookies and crispy pearls as a filling. The final layer is Oreo salted cream. Note: This recipe makes enough to create two 5-inch cakes or one 6-inch chiffon cake mold.
Ingredients
Steps
Mix corn oil and cocoa powder in a bowl with a manual whisk. Then add milk and mix evenly. Sift in the cake flour and mix until no dry flour remains.
Separate the egg yolks and egg whites. Place the egg whites in a clean bowl and the yolks into the batter from before. Mix the yolks evenly with a manual whisk to complete the cocoa yolk batter portion.
Use an electric mixer on high speed to beat the egg whites into coarse bubbles, then add one-third of the granulated sugar.
Continue whipping until the meringue turns white and the foam becomes delicate, then add half of the remaining sugar.
Continue whipping on high speed until shallow ridges appear in the meringue. Add the remaining sugar and cornstarch.
Reduce the speed to medium to refine the bubbles, then finish at a low speed. Whip until stiff peaks form when lifting the beater. The meringue is ready when it has firm, pointed tips.
Smooth out the meringue with a manual whisk. Add one-third of the meringue to the cocoa yolk batter. Fold gently with a spatula to combine.
Smooth out the remaining meringue with a manual whisk, then add it to the earlier batter. Fold gently with a spatula until evenly combined to form the cocoa cake batter.
Divide the batter equally into two 5-inch tall chiffon cake molds (about 150g each). Tap the molds slightly to remove air bubbles, then smooth the surface with a skewer.
Preheat the oven to 155°C, place the molds on a middle-lower rack, and bake for about 35 minutes until the cakes rise and then recede slightly. The cakes are ready.
After baking, lightly drop the molds onto the counter, then invert them onto a cooling rack to cool.
Demold the cake and slice it into two layers using a cake slicer. Tips: Allow the cake to cool completely before refrigeration. Chill in the refrigerator for about 30 minutes before demolding to avoid deformation.
For frosting, use small crushed Oreo chunks for better visual appeal. However, for piping decorations, use finely powdered Oreo pieces to avoid clogging the piping nozzle.
Take cold whipped cream from the refrigerator, add sugar and sea salt, and beat on high speed until thickened. Lower the speed to medium and whip until soft peaks form, then finish at low speed to refine the texture. Stop whipping when the cream holds its shape.
Tips: Using sea salt vs table salt in recipes
Tips: Things to note about sea salt vs table salt
Add crushed Oreo to the whipped cream. Using the mixer on its lowest setting, mix until you feel resistance against the beaters. Check using a spatula to ensure it's firm and evenly combined.
Place a dollop of cream to secure your cake base onto a turntable. Spread Oreo cream in the center, smoothing towards the edges and sides. Add a layer of crushed Oreo and drained crispy pearls, followed by a cream layer. Place the second cake slice on top.
Apply a crumb coat to seal the cake layers, then frost the cake completely. Transfer to a cake plate and refrigerate to set.
Add sugar and sea salt to the whipped cream and beat at medium speed until soft peaks form. Add crushed Oreos and fold gently. Pipe using a medium-sized #8 star tip.
Decorate the edges with piped shell rosettes, sprinkle crushed Oreo in the middle to finish your Oreo salted cream cake!