Wow, it's been a while -- I've missed this little corner! Sorry I haven't been updating as regularly as I'd like. School is absolutely ridiculous right now. Seriously. My senior recital is in 2 weeks and I have been running around like a chicken with its head cut off. Despite the horrendously long to-do list I still have in my back pocket, though, I am awfully excited! It doesn't happen very often that someone gets a whole concert devoted to them! Stoked. I also have another 4 recitals/concerts coming up that I'm playing in, in addition to an all-school ballet! Whew. May 6 can't come soon enough.
Anyway, that's what I've been up to lately. I hope you can forgive me for my lack of posting. That being said, I have a lovely cake to share with you today! Granted, I made this cake months ago, but I never got around to sharing it, so I thought this would be the perfect chance. It is just gah-juss!
If you've visited the wonderfully inspiring blog of Baker's Royale, you may have noticed her take on this pie-cake, and that would make all the sense in the world, since that's whose version I decided to try! I really didn't make many changes, since the original is so easy and beautiful as it is, but I left out the maraschino cherries (the store was all out) and I used almond milk instead of whole. I also should have heeded the last portion of the directions about refrigerating the pie-cake long enough, but I got too impatient and the inside was a little too mushy for my liking (aka it melted). Oh well! Now I know what to do for next time! Let me know if you decide to try this. It's marvelous.
Oreo French Silk Cake
adapted from Baker's Royale
makes a 9-inch cake (serves 8)
- 24 Oreos, crushed
- 4 Tbs unsalted butter, melted
- 1/3 C cornstarch
- 1/2 C granulated sugar
- pinch of salt
- 3 C almond milk
- 3/4 C dark chocolate, roughly chopped
- 1 Tbs vanilla extract
- 2 1/4 C whipped cream (Cool Whip or homemade)
- 1/3 C crushed Oreos
1. Crush the Oreos in a food processor, blender, or plastic bag with rolling pin. Set aside 1/3 C for the top layer. Mix remaining Oreos with melted butter.
2. Press mixture into a 9-inch springform pan. Bake at 350F for 7-10 minutes.
3. Meanwhile, whisk together cornstarch, sugar, salt, and milk. Transfer to a heat-proof bowl and place over simmering water, without touching, for 15-20 minutes, stirring occasionally (or use a double broiler). Pudding is ready when it coats the back of the spoon. Add chocolate and vanilla, stir to combine.
4. For the whipped cream layer, gently combine 1/3 C crushed Oreos and whipped cream with a spoon.
5. Assembly: Pour chocolate pudding over cooled crust. Chill 30 minutes. Spread whipped cream layer on top of chilled pudding layer. Decorate as preferred. Chill for at least 2 hours, or overnight.
Nutrition Facts (per serving): 460 calories; 23.9g fat; 28mg cholesterol; 308mg sodium; 59g carbs; 4.1g dietary fiber; 34g sugar; 4g protein; 137mg vitamin A; 0mg vitamin C; 161mg calcium; 3.3mg iron