All of my kids have fall birthdays so be prepared for a whole slew of dessert recipes…so far we’ve had brownies, now oreo cake, and we still have 2 more to go over the next few weeks. Hope you’ve got a sweet tooth! José requested an Oreo cake for his birthday, but the last time we tried the box mix…..well…let’s just say, “EW.” So this time I made up my own version, made with oreo cookie crumbs and filled with frozen vanilla mousse. I’m not a fan of Oreos, but everyone that tried it had a second serving. That must mean it was good, right? lol Sorry for the bad picture quality…something is wonky with my photoshop, and the white is skewed to yellow…I tried to correct it, and it turned out blue. *shrugs a dumb shrug* At any rate, you can still get the idea.
3 cups Oreo cookie crumbs (more or less…I buzzed up 32 cookies)
1/3-1/2 cup melted butter
3 egg whites
2 cups whipping cream
1/3 cup sugar
2 tablespoons vanilla
pinch of salt
squeeze of lemon (about 2 tablespoons)
Combine cookie crumbs and butter in a mixing bowl, and mix until it sticks together.
Using a 7″ springform pan, spread half of the cookie mixture onto pan, pressing firmly into place to form an even layer.
Beat egg whites until soft peaks form (you can add a bit of sugar (2 tablespoons) to this if you like).
Beat cream, sugar, salt and lemon juice until soft peaks form.
Gently fold egg whites into cream mixture and spread over cookie crust.
Top with remaining cookie crumb mixture, using the back of a spoon to even the layer and press it in a bit.
Freeze several hours or overnight.
Let sit about 15 minutes out of the freezer to unmold.
Carefully, using a cake plate (or plate larger than the cake), flip the cake over (so that the pretty, flat side is up).
Note***Allow to thaw about 30 minutes to an hour before serving.