Ingredients

For crunchy oreo base

• Oreo cookie 150 gm 
• Melted butter 40 gm
• Melted dark chocolate 30 gm

For salted caramel

• Grain sugar 100 gm
• Water 20 gm
• Liquid glucose 10 gm
• Sea salt 2 gm
• Butter 20 gm
• Flexi cream 100 gm

For Oreo bavarian cream

• Crystal whipping cream 200 gm
• Oreo cookie crumb 30 gm
• Salted caramel 40 gm

Chocolate sponge

• Vegitrop chocolate sponge 300 gm

METHOD OF PREPARATION

For Salted Carmel:

• In a sauce pan take Sugar, Liquid Glucose and water, heat on slow flame. Stir it continuously
• Till it boils. Continue to boil until golden caramel in colour. Add butter and cook for 5 min. now add flexi cream and cook till it is reduced to 20% (approx 5 to 8 min.)
• Remove from the flame and leave it to cool. Add sea salt and give it a mix. For Oreo Bavarian Cream:
• Take Crystal whipping cream in a mixing bowl. Add oreo cookie crumb & salted caramel and mix well, keep aside.
• Chocolate Sponge:
• Take Vegitrop Chocolate Sponge and cut it into three even layers.
• For Cake assembling:
• Take Oreo cookie in a mould and spread Oreo Bavarian cream on it, now place Vegitrop Chocolate Sponge and pour salted caramel over the chocolate sponge.
• Again Spread Oreo Bavarian Cream and place Vegitrop Chocolate Sponge and pour
• salted caramel over the chocolate sponge.
• Repeat the process for the third time.
• Now Cover whole cake with Oreo Bavarian Cream. Keep it in the fridge for half hour.
• Remove Oreo cake from the fridge and glaze it with slated caramel.
• Decorate with oreo cookie chocolate garnish and serve.