Ingredients
For 10 portions [small cakes]
For the dough
500g
Oreo® cookies, crumbled
110g
Egg(s)
15g
Sugar
80g
Cocoa powder
30g
Vegetable oil
45ml
Water, chilled
For the filling
100g
QimiQ Whip Pastry Cream, chilled
500g
Vanilla ice cream
2g
Bourbon Vanilla Bean(s)
For the decorating cream
250g
QimiQ Whip Pastry Cream, chilled
50g
Sugar
Vanilla extract
500g
Strawberries
Preparation
- For the base, preheat the oven to 160° C.
- Mix the crumbs, eggs, cocoa powder, oil and cold water to a smooth dough. Wrap in cling film and chill for approx. 1 hour.
- Roll out, cut into 20 x Ø 8 cm cookies and bake at medium heat for approx. 10 minutes.
- For the filling, lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of bowl). Add the ice cream and vanilla and whisk for 2 minutes at top speed.
- For the decorating cream whip the cold QimiQ Whip, sugar and vanilla at top speed until the required volume has been achieved, ensuring that the entire mixture is incorporated (bottom and sides of bowl).
- Place one cookie into a Ø 10 cm ring, cover with a layer of cream and top with a second cookie. Repeat this procedure to produce 10 small cakes. Freeze for approx. 3 hours and decorate with the whipped cream and strawberries.
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