Tart with mascarpone and figs
Desserts from Italy
translated by Italian with
The delicious cake Oreo
We begin this cake by mounting the eggs with the sugar, vanilla and a pinch of salt until it becomes a compound puffy and fluffy. At the end of this operation, turn the oven to 170 ° static.
Sift the baking powder with the flour and cocoa powder and set aside. Add the margarine and the oil to eggs ever mounting until the mixture becomes light and fluffy.
United at this point the mixture flour previously sifted. Grease and flour a cake pan, pour the mixture into it. Bake at 170 degrees about 35 minutes, check the area with a toothpick
Remove from the oven when the cake is ready and let cool. Once it cooled churning out the cake on a tray.
At this point prepare the icing. Whip butter with icing sugar and vanilla lestratto until you get a smooth and homogeneous cream.
Combine the mascarpone and mix vigorously. Whip the cream with the whisk and combine it with a spatula to cream with the mascarpone.
Divide the obtained cream into 2 parts, to join a part Oreo cookies crumbled, stir well and have obtained the topping to the cake, while laltra commissioning white cream by using it to cover it
Cut the cake into 2 parts. Fill the disc with the Oreo cream and then cover with each other disk of cake, lightly pressed and finished the edges with a spatula.
Always with a spatula, cover the entire cake with white frosting left, making it level evenly. Decorate as desired with oreo and refrigerate for at least 3 hours.