White chocolate cake with Oreo cookies


for four people:

For the base: 115 g of Oreo cookies without the filling, 50 g of butter.

For the filling: 200 g of white chocolate confectionery, 100 ml of liquid cream at 35%MG, 125 g of mascarpone cheese at room temperature, 6 g of gelatine leaf, 250 g of fresh raspberries.


  1. We will begin by removing the filling of the Oreo cookies until we collect the 115 grams of cookies.
  2. We put these in a grinding robot, or we grind them thin with a cooking roller inside a freezing bag, add the melted butter and form a paste with which we line the base of a pastry ring about 16 centimeters in diameter, placed on a tray lined with baking paper.
  3. Refrigerate.
  4. For the mousse, we put in a bowl with plenty of cold water the gelatine leaves to hydrate for 10 minutes. In a bowl, we pour the chopped chocolate and carefully melt it in a bain-marie or microwave.
  5. We reserve. Put a saucepan and heat the cream until it starts to boil, remove from the heat and add the drained gelatin leaves, pour in three times, stirring with a silicone spatula, over the melted white chocolate, until you achieve a smooth and shiny ganache.
  6. Gently add the mascarpone cheese at room temperature, and fill the ring to form the cake.
  7. Let cool for five hours before removing. Decorate with fresh raspberries.