Milka oreo cake

Preparation steps

• Preparation of biscuits: In a large bowl, sift flour, cocoa, sugar, baking powder, baking soda, salt. In a small bowl, whisk together the eggs, eggs, coconut oil, grated orange peel and vanilla extract just briefly to combine. Add the wet ingredients to the dry ones and mix with a mixer. Pour boiling water in a thin stream with constant stirring. Line the mold with baking paper and place in the oven at 170C-35 min or at 180C-25 min. Check with a toothpick. Cool the lukewarm biscuit in the refrigerator, then cut it in half to get two crusts. The mold is round 24 cm.
• Preparation of white cream: Melt white chocolate with oil and water over low heat. Use white chocolate which is suitable for cooking, I use white couverture. Add lemon juice to the melted chocolate and mix. Whip the cream and set aside. Briefly make fresh cheese with a mixer. Add lukewarm white chocolate to the cottage cheese and mix with a mixer on the lowest speed. Slowly add the whipped cream a couple of times and connect with the mixer on the lowest speed. Milka oreo chocolate chop into small pieces and add to the cream.
• Preparation of chocolate cream: Melt dark (I used with 70% cocoa and pieces of orange peel) and milk chocolate (noisette) with oil and water over low heat. In the melted mixture, add the beaten egg yolk in a thin stream with a whisk, stirring constantly. Cook over low heat for a few minutes (about 2) until the yolk is cooked. Whip the whipping cream. Add whipped cream to the lukewarm chocolate a couple of times. Stir the whipped cream lightly with a spatula. Add chopped milka oreo chocolate. Combine everything by lightly mixing.
• Stacking the cake: Place the first biscuit crust on a serving tray. Pour a little chocolate milk over the biscuit crust. Wait for it to absorb and then spread the white cream over the biscuits. Place briefly in the refrigerator to squeeze, then coat with half of the chocolate cream. Cover with biscuit crust which you also soak a little in chocolate milk. Let the cake stand in the fridge for a short time, then coat the whole cake with the rest of the chocolate cream. I stacked the cake in a hoop.
• Since the cake is a birthday cake, I decorated it with whipped cream to which I added red powder. I placed a couple of candied cherries and pieces of milk oreo chocolate on top.