Oreo Cake Giant Oreo

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

32 biscuit (s) (oreo)
1 tablespoon butter
1 pack cream powder for stracciatella cream
1 packet gelatine powder (gelatine fix)
350 ml milk, cold

Instructions

Finely chop 20 oreo cookies in a blender. Melt the butter and stir into the fine crumbs. Pour the crumbs into a small springform pan and press firmly together with a spoon or your hands to form a base.
Mix the cream with 350 ml milk instead of 250 ml according to the instructions on the package and add the gelatine sachet. Pour the mixture on the biscuit base and spread it with a spoon.
Chop up the remaining oreo cookies as well. Pour onto the cream and spread with a spoon and press down gently. Put everything in the fridge for about 1 hour. Also tastes great with a scoop of vanilla ice cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.