Oreo Plumcake
Did you know that one of the world's best cookie brands is vegan? I'm talking about Oreos. It sounds like science fiction, but they've made them 100% vegan. The white cream inside is dairy-free, which is fantastic.
We can then use them to make lots of desserts.
Today I'm offering you this plum cake where I used Oreos both crumbled into the batter and as a decoration on top of the icing.
To learn how to make vegan white chocolate at home click here.
Procedure
Preheat the static oven to 160°C.
In a jug, weigh the milk and vegetable oil and blend with an immersion blender to create an emulsion.
Weigh the sugar and salt in a bowl, pour in the emulsion you just made and mix with a whisk.
Add the sifted powders, then flour, starch, baking powder and bicarbonate, mix until you have a smooth mixture.
Finely chop the Oreos until they become a coarse powder.
Then add them to the mixture and mix with a spatula.
Prepare the plum cake pan, line it with two strips of baking paper.
Pour the batter into the pan and use a teaspoon to make a line of vegetable oil in the center, this will help the plumcake open up nicely during baking.
Cook at 160˚C static for 55 minutes then at 150˚C for 15-20 minutes.
Check the cooking with a toothpick, insert the toothpick into the center of the plumcake, if it comes out dry it is cooked.
Let it cool at room temperature for 1 hour then carefully remove it from the mould and place it on a tray.
Melt the vegan white chocolate in the microwave, add the room-temperature plant-based milk, and stir. Use this coating at about 28-29˚C; if the temperature is too high, the chocolate will run too much and become transparent.
Then pour the white chocolate coating over the plum cake and use a spoon to create a dripping effect. Before it hardens, add a few crumbled Oreos.
