Oreo cake

It is a cake made with Oreo biscuits, often with crushed biscuits in the sponge or filling and a creamy icing or cheesecake-style topping. Recipes range from baked layer cakes to chilled no-bake versions.

Crush the biscuits, mix them with melted butter and press into a tin for the base. Spread over a filling of whipped cream and soft cheese, then chill for at least 4 hours until firm.

Fold the crushed biscuits into the batter rather than stirring them in vigorously, and avoid adding more than the recipe calls for. For a layered cake, brush the sponge lightly with milk before adding the filling.

Keep a cake with cream-cheese or whipped-cream filling covered in the fridge and eat it within 3 days. A plain, unfrosted sponge can be wrapped and frozen; defrost it in the fridge before decorating.

Yes. Freeze individual slices in an airtight container, with baking paper between them, for up to 2 months; thaw them overnight in the fridge. Biscuit toppings may soften after thawing, so add fresh crumbs just before serving.

Fresh strawberries or raspberries cut through its rich, creamy sweetness. Serve a slice with coffee, or add a scoop of vanilla ice cream for a more indulgent dessert.

Yes: chocolate sandwich biscuits give a similar look and texture, while plain chocolate biscuits make a less sweet base. If you use a different biscuit, keep the same weight and adjust the butter only if the crumbs will not hold together.

No. A chilled version uses a biscuit-and-butter base with a creamy filling and sets in the fridge. Baked versions are usually sponge cakes or cheesecakes, so follow the recipe for that style.