Oreo Cream Cake

Oreo Chocolate Cream Cake

Oreo Chocolate Cream Cake

Coucou,

me revoilĂ  ! 🙂 Si l’on m’avait dit il y a quelques annĂ©es, que je deviendrais fan de chocolat, je n’y aurais jamais cru. Je me suis dĂ©couvert une passion pour les desserts chocolatĂ©s, l’un d’entre eux est un gĂąteau au chocolat, rien qu’au chocolat (Special Dark Chocolate Cake) 😀 ! Étant adepte des gĂąteaux  Ă  la crĂšme, j’aimerais vous prĂ©senter un Oreo Cream Cake version “LeKitchenLab”.

La base est un moelleux, la crĂšme au chocolat blanc et aux miettes de biscuits Oreo, et pour terminer, quelques copaux de chocolat au lait. DĂ©-li-cieux!

À bientît :-))

Happy birthday…

Strawberry Cream Cake

Strawberry Cream Cake

… to me !!! Today is my birthday, let’s celebrate together :-).

My very simple recipe for a sponge cake (I have been testing many years long and this is just what works best for me ;-)):

  • 6 eggs, separated
  • 150 g flour
  • 100 g granulated sugar
  • Salt (for the egg whites), vanilla aroma, lemon zests (optional)

Beat the egg whites to snow, slowly at the beginning, then at the highest level of your hand mixer for around 3 minutes. Add successively sugar and egg yolks, then the vanilla aroma/lemon zests. End with the flour, adding it bit by bit and mixing with your hand. Pour into a backing pan (I used a 24 cm round pan for this cake, makes a big layer or two thin layers) and put in your oven, preheated at 175°C. Back for 20 minutes and allow it to cool a little bit before removing it from the pan.

Happy backing! 🙂 😉