Fridge cakes are popular in America and are incredibly simple to make – simply layer thin, crisp chocolate biscuits with sweetened whipped cream. Left overnight, the biscuits soften and become ‘cake’. Here we’ve used Oreos and Baileys cream to make ours extra-indulgent. It uses lots of biccies, but it feeds lots of people!
vegetable or sunflower oil
to oil the tin
double cream 1 litre,
Baileys Irish cream liqueur 150ml
vanilla extract 2 tsp
icing sugar 2 tbsp
Oreo chocolate creme thins 8 x 96g boxes
Very lightly oil a 23cm springform cake tin, then line it with clingfilm (the oil helps the clingfilm to stick to the tin).
Whip the cream with the Baileys, vanilla and icing sugar to soft peaks.
To assemble the cake, line the bottom of the tin with a layer of biscuits then spread with a thin layer of the cream. Repeat, slightly offsetting the next layer of cookies so they’re not sitting directly on top of each other, and keep going until all the cookies are used up.
Finish with a layer of cream. Chill overnight. Loosen the cake tin and remove the clingfilm. Crumble over extra cookies to decorate before cutting into slices.