Recipe for a large cookie cream mousse cake (great for serving frozen as a cookie-flavored ice cream cake).
Ingredients:
1. 3 inner packages of 'Cremeo' cookies or any other fluffy Oreo cookies (525 grams).
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2. 5 whipped egg whites.
3. 4 tablespoons of sugar.
4. 3 Rich.
5. 4-5 tablespoons chocolate pudding.
How to prepare:
Crush 525 grams of Oreo cookies in a blender, beat 5 egg whites in a mixer at high speed, while gradually pouring in 4 teaspoons of sugar, so as not to break the foam and speed up the whipping process.
You should get a strong, stable white foam (you can carefully turn the mixer bowl over and see that the foam does not move).
Transfer the egg whites to a large bowl or container, and begin whipping 3 units of Rich together with 4-5 tablespoons of chocolate pudding. To obtain whipped cream, with the mixer running, gradually add the egg whites to the whipped cream.
After transferring the whipped cream, transfer about a third of the crushed cookies to the Rich and whipped egg whites, which are mixed in a mixer - and thus all the ingredients are mixed into a uniform mixture.
We are left with 2/3 crushed Oreo cookies. We will take one third of them and flatten it on the bottom of a springform pan (you can use melted butter-flavored spread, but it is not necessary).
After we flatten the cookie crumbs into the base, we will also transfer the mousse to the springform pan, and use the last third of the crumbs for decoration.
The cake can be cooled or frozen, and there is a creative dessert for Shabbat. It can also be served as a cake or in glass desserts.
Either way you'll get compliments...
tip: In a cake served as a cold mousse cake and not as an ice cream cake - in order to get the best results, I recommend using unmixed icing sold in baking stores, so the cake will be very stable.
And one more thing: if you use a small pan, you can also use the leftovers as dessert cups.
