NECESSARY INGREDIENTS :
FOR CORE
flour – 2 tbsp.
mayonnaise – 200 gr
sugar – 1 tbsp.
cocoa powder – 50 g
baking powder – 10 gr
water – 1 and 1/2 tbsp.
FOR CUSTARD
mascarpone – 100 gr
cream cheese – 200 gr
cream – 200 ml for beating
powdered sugar – 1/2 tbsp.
oreo cookies – 352 g
FOR GARNISHING
bitter chocolate – 200g
cream – 100 ml for beating
PREPARATION METHOD :
In a small bowl, sift together the flour and baking powder, add the sugar and cocoa powder. Mix well
mix well until a homogeneous mixture is formed. Add mayonnaise and water, continuing to
Stir to combine.
Divide the dough into three portions. Line a 20 cm baking dish with baking paper and
bake the three shortcakes one after the other in a preheated 180 degree oven for about 20 minutes.
You can divide the dough into three equal portions and bake in three baking sheets.
Prepare the cream: whip the mascarpone with powdered sugar, then add the cream cheese. At the end
Add the whisked cream. Separate some of the cream to grease and decorate the cake.
To the rest of the cream, add half of the cookies, chopped into crumbs. Assemble the cake by alternating
the first cake with half the cream, then the second cake with the second half of the cream and cover
with the third cake.
Grease the cake with about 2/3 of the prepared cream. Divide some of the remaining cookies
In half and decorate the sides of the cake as a border. Leave in the fridge for 2-3 hours.
Prepare ganache: heat cream and melt chocolate in it. Stir until the chocolate
melt completely. Leave it to cool.
Take the cake out of the fridge and pour the ganache. Spoon a little of the ganache around the edge,
Drop small portions of cream on top of cookies with a piping gun and place whole cookies on top of them vertically. Leave the cake to stand overnight, so that the cookies become soft.
