Eggless Strawberry Cake with Oreo crumb frosting

I have been very fascinated with Amamda of iambaker fame. THe oreo crumbs come from her wonderful cherry cake. This is one experiment that I completely enjoyed. It was damn messy but the outcome was to die for. This is how it looked:               The final product consists of:

  • Strawberry Eggless Sponge
  • Chocolate Ganache
  • Oreo Biscuit crumbs
  • Dulce de Leche [For the fancy piping]

Let me start with the Strawberry Eggless Sponge. You shall need: 2 cup….. Maida 1 Cup…. White Sugar 1/2 Cup… Strawberry Puree [Add 5 Tbsp sugar to the puree to adjust the sweetness.] However I did add Strawberry crush as I could not find strawberries. Results were fantastic. 1 Tsp… Vanilla Essence 1/2 Cup…Oil 1/2 cup…Milk 1-1/4 cup…warm water 1 Tsp… Baking powder 1/2 Tsp… Baking Soda 1 Tsp…Lemon Juice 1/2 Tsp..Salt Method:

  • Pre heat oven to 189-190 degree C.
  • Sieve the flours and keep separate
  • Mix together Sugar, Puree/crush, oil, water, lemon vanilla and milk.
  • Make a smooth batter.
  • Pour batter into 2 butter lined tins
  • Bake for 35-40 min or until the skewer comes out clean.

Next bit is to make the Chocolate ganache You shall need: 1/2 cup… quality semi sweet chocolate [Or a mix of 1/4 bitter and 1/4 milk chocolate] cut into small bits. I usually grate them. 1/4 cup… cream [I used Amul cream] 1 Tbsp… Butter Method: 1. To cook on a stove:

  • Melt Butter
  • Remove from heat
  • Add the chocolate and mix until it stops melting anymore.
  • Put on the stove again over very low heat
  • Stir continuously to make sure it does not get burn.
  • Once the chocolate is completely melted, turn off the stove and add the cream.
  • Stir till they amalgamate.
  • Keep aside to come to room temperature.

2. To make in microwave:

  • Melt butter
  • Add the chocolate, put back in oven for 30 sec
  • Take it out and stir once
  • Put in for 10-10 sec until all the chocolate is not melted [do not over heat..keep checking]
  • Add the cream and heat again for 10 sec.
  • Let it cool to be used later

Next part shall be the Oreo Crumb. You shall need: 1 Pack of Oreo Biscuits Method:

  • Place the biscuits in a zip lock or any sturdy plastic bag
  • Bash them to crumbs with a rolling pin.
  • Make sure there are no chunks of biscuits, all we need is the crumbs

Dulce de leche comes from here. Now please consider this as a serious suggestion, place 2-3 newspapers around yourself while assembling this one. Crumbs and ganache make it too messy. To assemble:

  • Once the cake and ganache are cooled, apply the ganache on the cake.
  • Make it as even as possible so that the crumbs can stick everywhere.
  • Now take a handful of crumbs and try to apply evenly on all sides and on the top.
  • To shake off the excess [Since I did not have a fondant smoothner], I blew it off gently.
  • Since I had some caramel, I piped it on and tada there we go.

Hope you like it. This entry goes to: Bake Fest#6 at Sumee’s Blog: A Brain Child of Vardhini’s kitchen. And at at I Love Baking Happy Baking. Cheers,  


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