This recipe from La Tarta de la Maceta is one of the first ones I posted on the blog. Today I republish it with the updated photos for you to use in the celebration of this Father's Day so different that we have to live, but the original recipe is from August 28, 2012 (I have left it down altogether so that you see what the original was) it has rained since then!

There are cakes... and cakes! This is one of the latter, I have no doubt, your children... and adults are going to be amazed. It is not because of its difficulty, like others that I have published Here neither for its hours of work, nor for its expensive ingredients, no... it stands out simply for its amazing transformation.

At least, that's what's always happened to me when I've prepared the Pot Tart (The Pot Cake). La cara de los niños es mezcla admiración, sorpresa, extrañeza, eso de... "Loleta se está quedando conmigo". Pero debéis ser pacientes y no contar el secret recipe until after trying it, if not, you restaréis you thrill to the cake.

Ingredients

• 330g Oreo chocolate biscuits
• 300g Maria cookies
• 1 litre liquid cream to assemble
• 4 tablespoons of sugar
• 4 tablespoons pure cocoa powder (you can use cola-cao, pure cocoa, or any chocolate for drink)
• A bowl of milk
• 1 round or elongated plastic tytus, or a pyrex or glass container
• 1 natural flower, or sprigs of mint or parsley or flowering

Directions

First of all and very importantly, we have to wash the plastic pot well, inside and out and form it with film paper so that the cake does not come into contact with the pot.

The first thing is to open the cookies and separate the chocolate cookies from the filling that we will use to assemble the cream. We crush the cookies with the help of a kitchen robot or by hand. To do this by hand we put the cookies in a clean bag of frozen or zip type and beat them until we get a soil-like texture.

We assemble the cream with the help of a rod blender or with manual rods. The colder the cream, the better it will ride. In a bowl put the filling of the biscuits with a little cream and mix well. When there are no lumps, add the sugar and cream and assemble with electric or manual rods.

Once the cream is semi-assembled, add the tail-cao, or pure cocoa powder and continue whisking until it has a texture of firm peaks

We start to assemble the cake by putting on the bottom a layer of cookies: we dip a cookie in the bowl with milk and place it in the bottom, then wet another and place it next to it, and so until we have a whole layer covered.

To fill the gaps between biscuit and biscuit, you'll need to make smaller pieces. On top we place a layer of cream and chocolate (the mixture of cream with cola-cao). The thickness of the layer will be about a thick dedito. Two or three tablespoons of the cream should be enough to cover the surface of the biscuits.

Vamos haciendo capas sucesivas hasta terminar. Es importante que la última capa sea de nata, y sobre esta última última capa, espolvoreamos la "tierra" obtenida de triturar las galletas Oreo y cubrimos toda la superficie para dar el definitivo aspecto de maceta de verdad.

Justo antes de presentarla, colocad una planta, flor o similar. Para ello, cogeremos el tallo y lo envolveremos en papel film y así evitamos que el tallo suelte líquidos que no queremos en nuestra tarta. La flor le dará el aspecto definitivo. Para servir, repartid las porciones con ayuda de una cuchara cuidando de que a todos les caiga un poco de "tierra".

You'll tell me the result at the table. Keep it a secret and... enjoy!

Tips and Tricks

• Better to take it the same day
• Replace the cao tail with pure cocoa powder

"Nadie es tan pobre que no pueda regalar una sonrisa ni tan rico que no la necesite"

The pot pie (The pot cake) in Spanish

There are cakes... and cakes! This is one of the latter, I have no doubt, your children... and adults are going to be amazed. It is not because of its difficulty, like others that I have published HERE, neither for its hours of work, nor for its expensive ingredients, no... it stands out simply for its amazing transformation. At least, that's what has always happened to me when I've prepared the Pot Tart (The Pot Cake). La cara de la chiquillería mezcla admiración, sorpresa, extrañeza, eso de... "Loleta se está quedando conmigo". Pero debéis ser pacientes y no contar el secret recipe until after trying it, if not, you restaréis you thrill to the cake.

It is ideal for fulfill of your children, because in addition to its eye-catching look and the rich that is, the ingredients are not expensive, and sure gettin surprise to all attendees for very little and the children thank you. Be generous in quantities that almost all the children repeat. The idea is not new, but it is simple, delicious and very original. Recuerdo que fue a mi amiga Bea por el cumple de su hija a quien se la vi por primera vez. Inmediatamente le pedí la receta y la pongo en práctica cada vez que hay niños alrededor. Lo de la flor despista un montón...

Speaking of flowers, would know that Thailand is the country of the? Orchids?. There is a place in Bangkok halfway between the turistrico and the shopping. It is of the Jim Thompson HouseIt is a bucolic and magical enclosure consisting of seven small buildings of teak wood, where a Museum and boutique outlined the origins and destinations of the company founded by himself the last century silk. Jim Thompson fue un arquitecto norteamericano que después de participar en la liberación de Tailandia durante la Segunda Guerra mundial se afincó en el pais. Se dedicó a la fabricación y comercio de la seda, y adelantándose a su tiempo, ayudó al reconocimiento mundial de la calidad de la seda tailandesa. Desapareció en Malasia en circunstancias desconocidas a finales de los 60 y no se ha vuelto a saber nada mas de él. Toda una vida de leyenda que hoy se manifiesta en un imperio "Jim Thompson. The Silk Company" prácticamente presente en todo el mundo. Si os gustan los articulos de seda y decoración, no dudéis en pasar por allí, no siendo precios económicos, son algo mejores que en el extranjero.

The complex houses come from different parts of Thailand, were dismantled by order of the owner and once again located here. They rose on the ground use and local custom to avoid floods. It shows the artistic sense Architect in the beauty of the place. The traditional architectureobjects of design of the era and somedream gardenssurrounding all the grounds, is a perfect and relaxing combination. Plagued with orchids and other native species, it transmits a serenida, stillness and beauty worthy of visit. The colorful and the whole forming ponds with their lotus and the small edficiaciones colored red provide prints of early 20th century Thailand.

Now in the recipe I will describe it you more closely, but is incredible the resemblance to cookies Oreo trituradas tienen con la tierra, que junto con el tiesto y una flor natural, consiguen que sea una "auténtica" maceta. Hay muchas, muchísimas recetas de postres con galletas Oreo: Cheesecakes, helados, bizcochos,... pero ésta, por su impactante resultado y sus riquísimos ingredientes (no lleva helado, por lo que se puede hacer también en Invierno), me fascinó.

There are many that you've seen it and I have asked that climb the recipe, here it is. It is simple, fast, and what is best: delicious!. that Yes, do not forget of the plastic pot and flowerIf failure will not be the same. If you are more daring, you can decorate with Gummy worms. Ah! and one last tip, the first time you prepare it do not do it with your children because you lose the surprise effect, but from the second, to help you make it and enjoy the beautiful.

Luck with the recipe! It is very simple. You know to distinguish that photos there are pot pies (The Pot Cake) and which not?

• Level of difficulty: easy
• Preparation time: 15 min.
• Seating: 20 servings

Ingredients

• 1 package of 330 grams traditional Oreo cookies. €2.39
• 2 packages of biscuits type Maria (about 300 gr.). Keep in mind that depending on the type (round or elongated) and size (large or small) you precisaréis more or less layers of biscuit. Use two packages and if left over you, because for a snack. €0,50
• 1 liter of cream whipping. (It must be very cold and to me the most I like is Pascual brand) €3.46
• 4 tablespoons sugar €0.25
• 4 tablespoons of Cola-Cao €0.30
• A bowl of milk €0,20
• 1 pot of plastic round or elongated €1.00
• 1 natural flower

Equipment

• Mixer, Kenwood or similar (for the cream and crushed cookies)
• Spoons, paddles, spatulas, containers, etc.

Directions

1. rather than nothing, and very important, we wash the plastic pot thoroughly, inside and out. Ultimately we are going to use cast to food and must be pristine.

2 assemble the cream with the help of a mixer, Kenwood or similar. The more cold fridge is the cream, you better mount. Add sugar, and beat them. When it has mounted, we add the Cola-Cao and mix by hand with a spatula until well incorporated and no lumps of Cola-Cao.

3. also crush the package of Oreo cookies. I before removing the cream, but it is also very rich if you take not away it. It must be textured as Earth.

4 and we began to assemble the pot. Put in the bottom layer of cookies: we dip a cookie in the bowl with milk and place it at the bottom, then we got wet again and put it to the side, and thus to have a whole cover layer. To cover the gaps that remain between biscuit and cookie, you'll have to make smaller pieces. Put over a layer of fake chocolate truffle (mix the cream with the Cola-CAO). The thickness of the layer will be as a finger of thickness. Two or three tablespoons of the cream should be sufficient to cover the surface of cookies.

5. Vamos haciendo capas sucesivas hasta terminar. Es importante que la última capa sea de nata, y sobre esta última última capa, espolvoreamos la "tierra" obtenida de triturar las galletas Oreo y cubrimos toda la superficie para dar el definitivo aspecto de maceta de verdad.

6. Justo antes de presentarla, colocadle una planta, flor o similar. Para ello, cogeremos el tallo y lo envolveremos en papel albal o papel transparente, y así evitamos que el tallo suelte líquidos que no queremos en nuestra tarta. La flor le dará el aspecto definitivo. Para servir, repartid las porciones con ayuda de una cuchara cuidando de que a todos les caiga un poco de "tierra".

Ya me contaréis el resultado de este postre. Mantenedlo en secreto y... ¡Disfrutadlo!

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