Merry Christmas and Happy Holiday!
Oreo Sawdust Pudding Cake
120g Oreo biscuits, without filling (about 16 pcs)
400ml dairy whipping cream
100g condensed milk
1 Vanilla bean, seeds scraped out with a sharp knife
Some fresh strawberries
5 boxes of Sakura Matcha KitKat
1. Line the 6" cake pan(with removable base) with baking paper. Put the Oreo biscuits in a food processor and blend into fine crumbs.
2. Whip the whipping cream to soft peaks over a larger bowl filled with ice cubes and water. Add vanilla bean and condensed milk. Continue whipping until stiff peaks.
3. Transfer the cream into a piping bag. Place a layer of Oreo biscuit into the cake pan and pipe a layer of cream on top. Repeat until the cake pan is filled.
4. Chill in the freezer for two hours or overnight. Remove from freezer, unmold from cake pan and transfer to a plate, stick Sakura Matcha KitKat on the sides, then secure with a decorative ribbon. Decorate with strawberries on top and the cake is ready to serve.
I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your heart out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.
This post ia also linked to My Treasured Recipes #4 - Ho! Ho! Ho! It's Christmas time organised by Miss B from Everybody Eats Well in Flanders and Charmaine from MiMi Bakery House.