Oreo Fantasy奥利亚蛋糕

OreoFantasy
奥利亚蛋糕

Ingredients(A)
材料(A)

Chocolate sandwich biscuits(Crushed) 250g
朱古力三文饼

Butter(Unsalted & soften) 60g
牛油

Ingredients(B)
材料(B)

8” Baked vanilla sponge (height at half inch)
海绵蛋糕(半寸高)

Ingredients(C)
材料(C)

Cream cheese 250g
奶油乳酪

Fresh milk 100g
鲜奶水

Sugar 30g
糖

Rich’s value pride (Liquid) 300g
高值奶油

Gelatine powder(Soak in 80g water and bain-marie until dissolved) 15g
植物胶粉

Chocolate sandwich biscuits(Crushed) 100g
朱古力三文饼(弄碎)

Ingredients(D)
材料(D)

Cooking chocolate(Cut into cubes) 80g
朱古力(切快)

Rich’s value pride (Liquid) 100g
高值奶油

Butter (Soften) 10g
牛油

Procedure
做法

1. Mix group(A) to blend well and transfer into spring base pan or cake ring, tp pat down then bring to refrigeration.
把材料(A)拌均匀，然后倒入圆盘，放入冰箱冷冻。

2. Beat cream cheese and sugar until fluffy at medium speed.
用中速度把奶油乳酪和糖打均匀。

3. Slowly add fresh milk and continue to beat until smooth mixture.
然后加入鲜奶水打至滑溜。

4. Bring gelatine to bain-marie until dissolved and leave aside.
把胶粉在bain-marie熔化。

5. Pour in value pride topping into cream cheese mixture and continue to whisk until soft peak.
加入高值奶油和奶油乳酪混合打至软化。

6. Then pour in the dissolved gelatine to stir well and lastly add in crushed chocolate sandwich biscuits to blend well.
加入溶化植物油胶和朱古力三文饼拌均匀。

7. Transfer half prepared mixture into prepared chilled chocolate biscuits base and cover up with baked vanilla sponge. Again fold in the remainder on top and bring to refrigerate approximately 2 to 3 hours.
把一半的混合料倒入冷冻朱古力饼低盖上海绵蛋糕糕粉，把余下叠上，放入冰箱至2-3小时。

8. Pour chocolate ganache to cover on top surface for decoration.
把朱古力粉放至上面做装饰。