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kitchencop said:I know this isn't what you asked for but since you don't have the springform pan...
We have had this twice and EVERYONE goes crazy for it! You only need a regular cake pan (if making it ahead and not for demonstration you can use what you have) it looks great and tasted even better!
If you would like, I can post the recipe...just let me know, good luck!
Christina
The key to a moist and fluffy cake is to cream the butter and sugar together until it is light and fluffy. This incorporates air into the batter, resulting in a lighter texture. Also, make sure not to overmix the batter once you add in the dry ingredients.
Yes, you can use any type of cookie for the crust that you prefer. However, keep in mind that the recipe was specifically developed using Oreos, so using a different type of cookie may result in a slightly different taste and texture.
You can make this cake gluten-free by using gluten-free Oreo cookies for the crust and substituting a gluten-free flour blend for the all-purpose flour in the cake batter. You may also need to adjust the amount of liquid in the recipe to achieve the desired consistency.
Yes, you can make this cake ahead of time. The cake can be baked and assembled up to one day in advance and stored in the refrigerator. However, for best results, it is recommended to add the whipped cream and cookie topping right before serving.
Yes, you can freeze this cake. Wrap the cake tightly in plastic wrap and store it in an airtight container in the freezer for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving and add the whipped cream and cookie topping right before serving.