Instructions

• Making the bottom layer
• 1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
• 2. Process flour, almond powder, sugar, salt and coffee powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
• 3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
• Making the cream layer
• 4. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
• 5. In a bowl, add mascarpone and kiri and mix with a electric hand mixer. Add sugar and mix. Then add vanilla syrup and mix.
• 6. Soak the gelatin sheet in the water for about 5 min. In a microwave safe bowl, add the soaked gelatin sheet and microwave for 15 sec at 600W. Gently pour the melted gelatin into a cheese mixture (step 5) and mix well until smooth.
• 7. In an another bowl, beat heavy cream until soft peaks. Add the whipped cream into the cheese mixture (step 6) gradually and mix well. Add the crushed oreo (step4) and mix.
• 8. Transfer oreo cream over the cookies base which you have made at step 3. Let it set in the fridge.
• Making the chocolate layer (once the cream layer has set.)
• 9. In a cooking pan, add haevy cream and milk and sugar (optional) and heat over medium heat. When it has almost boiled, remove from the heat and add chocolate. Mix well until the chocolate is melted completely. Using a fine mesh filter, strain the chocolate mixture into a heat-safe bowl. In a microwave safe bowl, add the *soaked*gelatin sheet and microwave for 15 sec at 600W. Pour into a chocolate mixture and mix well.
• 10. Once the chocolate mixture is at room temperature, gently pour over the oreo cream layer and chil in the fridge until it has set.
• 11. Unmold the cake and serve:)