Ingredients
Equipment
Method
- Crush 12 oreo cookies. This can be in a food processor, with your hands directly in a bowl or by using a rolling pin to crush the cookies inside a zip lock bag.
- Place the cream cheese in a large bowl and beat with an electric mixer or balloon whisk for 30 seconds to smooth. Add the powdered sugar along with the vanilla extract and beat again for 1 minute until smooth.
- Add the whipping cream and whip for 3 more minutes until slightly stiff peaks form, but it is important not to over whip because the cream could split.
- To assemble the carlota, in a 33 cm by 22 cm rectangular mold with high walls, pour a little of the cream mixture and spread it evenly with a spoon. Then place a layer with half of the whole oreo cookies on top. If necessary, the cookies can be cut to fit well in the mold. Add half of the rest of the cream on top and spread it with a spoon so that it covers all the cookies.
- Repeat the same process to form another layer of oreo cookies and another layer of cream. At the end, add the crushed oreo cookies on top to decorate. Cover the mold with plastic wrap and refrigerate the cake for at least 4 hours or preferably overnight. Keep refrigerated before serving and consume cold.