Ingredients

• 3 eggs ((m))
• 140 g granulated sugar
• 8 g vanilla sugar (1 tbsp)
• 0.2 g salt (a pinch)
• 140 ml sunflower oil
• 100 ml milk
• 150 g flour (all-purpose flour)
• 10 g baking powder
• 100 g oreo
• 175 g white chocolate
• 45 g butter (unsalted)
• 40 g powdered sugar
• 150 g crème fraîche
• pieces of Oreo

Instructions

1. Roughly chop the Oreos.

2. Whisk the eggs with the sugar, vanilla sugar, and salt for about a minute. Add the sunflower oil, milk, flour, and baking powder. Mix until smooth. Fold in the chopped Oreos (100 g). Grease a baking dish lined with parchment paper and pour in the batter.

3. Bake the cake in a preheated oven at 160 °C (320 °F) for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out dry. Let the cake cool completely.

4. Melt the white chocolate (175 g) au bain-marie and let it cool completely.

5. In a mixing bowl, beat the softened butter and powdered sugar until light and fluffy (about 2 minutes). Add the crème fraîche and the cooled white chocolate. Mix until smooth and creamy.

6. Poke holes in the cooled cake using the back of a chopstick or a similar round object. Transfer the cream to a piping bag and snip off the tip. Fill the holes in the cake with the cream. Spread the remaining cream evenly over the top of the cake. Garnish with the chopped Oreos (54 g).