28 Oreo cookies are blended to crumbs, then blended again with 250 ml of milk and a teaspoon of baking powder into a smooth batter. It goes into a lined springform pan, gets a few white chocolate drops on top and bakes in the air fryer at 170 °C / 340 °F for 30 minutes. A frosting of cream cheese, powdered sugar and a little milk is poured over the warm cake. Serves 8.
Instructions
- 1
Unwrap the Oreos and blend them to fine, dark crumbs.
- 2
Add the milk and the baking powder and blend again until smooth.
- 3
Line a springform pan that fits the air fryer with parchment or an air fryer liner. Pour the batter in slowly and let it settle flat.
- 4
Scatter the white chocolate drops over the top.
- 5
Air-fry at 170 °C / 340 °F for 30 minutes.
30:00 - 6
Meanwhile whisk the cream cheese with powdered sugar and a touch of milk until smooth and pourable.
- 7
Open the springform, lift the cake onto a plate and pour the frosting over it while warm.
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Notes from our kitchen
Oreos already contain flour, sugar and fat, so the batter needs only milk and baking powder. Blend twice: dry first, then with the milk, or the crumbs stay gritty. Use a springform or the cake will not come out whole. 170 °C, not 180: the cocoa crust scorches before the middle sets at a higher temperature. The frosting amounts are by eye; stop adding milk once it pours off the whisk in a ribbon.
Variations
- Chocolate ganache. Replace the cream cheese frosting with melted dark chocolate stirred into an equal weight of hot cream.
- Other sandwich cookies. Any chocolate sandwich cookie works at the same weight; golden ones give a vanilla cake.
Frequently Asked Questions
What size springform pan?
One that fits your basket with a little air around it, usually 16–18 cm / 6–7 in. A wider pan gives a flatter cake that bakes a few minutes faster.
Can I bake it in the oven?
Yes, 170 °C / 340 °F for about 35 minutes, until a skewer comes out with moist crumbs but no wet batter.
Why is the middle wet?
Either the pan was too small and deep or the air fryer runs cool. Add 5 minutes and check again with a skewer.
How do I store it?
Refrigerate, covered, for up to 3 days once frosted. Unfrosted, it keeps at room temperature for a day under a cloche.
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