Steamed Layered Oreo
Steam layer by layer.
After it is done,bake
for 15 minutes to make
it last longer
This is the perfect cake that has Oreo in it.I can't really tell you how good it is, but it was really good. Try it for yourself.The original recipe uses Chocolate Fingers, but I can't find so I used Oreo biscuits instead. I alter the recipe a bit, that is, with a mint flavour in the centre and chocolate taste in between the layers and top. You can also change the chocolate layer on top and bottom. It's all up to you how you're going to arrange the layers.
This cake was baked during the Chinese New Year Celebration
Some of the few cakes order from customers
Recipe to follow:
Ingredients:
A
6 egg yolks
250g butter
3 tbsps sweetened condensed milk
B
6 egg whites
220g castor sugar
C
170g low protein flour sifted
1 tsp pink colouring
a drop of pandan paste
1 tsp peppermint essence
2 cubes of cooking chocolate melted in double-boiler, mix with 2 tbsp cocoa powder
1 big packet of Oreo biscuits(without cream)
Note: In order not to waste away the cream, I ask my children to spread it on other biscuits.
Method:
.Beat ingredients A till light and fluffy.
.In a clean mixing bowl,beat egg whites of ingredient B till moist peaks form. Gradually add in sugar
little by little. Beat till mixture holds its shape. Do not overbeat.
.Fold A mixture and B mixture together. Fold in C in 3 batches till thoroughly mix.
.Divide mixture into five small bowls.(i found this is much easier)
.Put different colours into each bowl.(depends on your choice, I put 2 chocolate colours)
.Fill the wok with enough water for steaming. Grease and line a 7"x7" cake tin.
.Pour in the first layer colour of your choice. After the first layer is cooked, arrange Oreo biscuits on top
Cover with the next colour of your choice and steam till cooked. Again, arrange Oreo biscuits on top, alternating with the green colour(cos I want to have the mint favour in the centre)
Then Oreo, then the next colour till all are used up.
.Make sure every layer is cooked first before adding in the next layer. (I once made a mistake by
adding in too quickly before the layer were cooked and the layers turned out not so even)
Steam for another half hour and turn off the fire and leave to cool in the wok for about 20 minutes. Take the cake out and cool further on a wire rack. The cake can be stored in the refrigerator.
An update to this post:
The cake can only look nice and easier to cut when kept cold in the fridge
This is another version of colours, make again on the 14th day of the Chinese New Year.
