No-Bake Oreo Cream Cake with Caramel Spiral

Ingredients

• 70 g strawberries (For decoration; hulled and sliced or left whole)
• 7 g mint (For decoration)
• 130 g caramel (For shaping the decoration around a rolling pin)
• 50 g blueberries (For decoration)
• 300 g Oreo biscuits (Finely ground)
• 200 g butter (Cut into cubes before melting)
• 200 ml water (For the steam bath/double boiler)
• 150 g sugar (For the cream)
• 120 g vanilla-flavored pudding powder (For thickening the cream)
• 2.7 L milk (Added to the pudding mixture)
• 200 g sweetened condensed milk (Mixed into half of the cooked cream)
• 200 g Nutella (Mixed into the other half of the cooked cream)

Steps

1. 1

   Shape the caramel around a rolling pin to form a spiral or ring decoration. Chill it for 30 minutes so it becomes firm enough to handle.

2. 2

   Place the Oreo biscuits in a blender or food processor and grind them finely. Transfer the crumbs to a mixing bowl.

3. 3

   Cut the butter into cubes and melt it over a double boiler or steam bath for about 5 minutes, stirring as needed until completely smooth.

4. 4

   Pour the melted butter over the Oreo crumbs and mix until every crumb is evenly moistened and the mixture resembles wet sand.

5. 5

   Press the Oreo mixture firmly and evenly into the base of a cake pan. Chill the crust for 10 minutes to set.

6. 6

   Place a ring mold on top of the chilled crust, centered and pressed securely against the base so the cream layers will remain contained.

7. 7

   Put the sugar and vanilla-flavored pudding powder into a saucepan. Add the milk gradually while stirring to make a smooth mixture without lumps.

8. 8

   Cook the milk mixture over medium heat, stirring continuously, until it boils and thickens to a pudding-like consistency. Remove it from the heat.

9. 9

   Divide the hot thickened cream evenly between two bowls. Add the condensed milk to one bowl and stir until fully combined.

10. 10

    Add the Nutella to the second bowl and stir until the cream is smooth and uniformly chocolate-hazelnut colored.

11. 11

    Fill the ring mold by alternating layers of white condensed-milk cream and Nutella cream. Add each layer gently so the previous layer remains distinct, continuing until both creams have been used.

12. 12

    Remove the ring mold carefully. Spoon a small amount of both creams over the top and spread or swirl them lightly.

13. 13

    Decorate the top with the prepared caramel decoration and chill the cake for 2 hours, or until the cream is firm enough to slice.

14. 14

    Remove the caramel spiral from the rolling pin. Place it on the cake and fill the spiral with the blueberries, strawberries, and mint.

15. 15

    Slice the chilled cake and serve cold.

Notes

Keep the cake refrigerated until serving. The caramel decoration should be handled after chilling and placed on the cake shortly before serving to help it retain its shape.

Nutrition per serving

• dessert
• no-bake
• chilled
• Oreo
• layered cake
• fruit-topped
• kid-friendly
• vegetarian