Oreo Layer Cake

INGREDIENTS

Double Cream 1 pint

Vanilla extract 2-4 tbsp

Caster sugar 4-8 tbsp

Lemon juice

Mascarpone cheese 200g

Crème Cheese 200g

Oreo cookies 2-4 packets

Coco powder

Chocolate Vermicelli

INSTRUCTIONS

Pour your double Cream into a large mixing bowl and add about 3 tbsp of caster Sugar (you can adjust to taste)

Add 3 tbsp of Vanilla extract.

Whisk the Cream until Thick, this is the Chantilly Cream base.

Take a Lemon and cut off a slice, squeeze a few drops of juice into the Cream.

Then add 200g of Crème Cheese and 200g of Mascarpone.

Continue to whisk until thick and smooth.

Adjust to taste, add more Sugar or Vanilla.

When the Cream filling is as you want it, take a cake tin and grease the inside with butter, or, line it with grease proof paper.

Spoon in a few ladles of the Cream and spread evenly into the tin.

Then take a packet of Oreo cookies and layer these on top of the Cream.

Add another layer of Cream and another layer of Oreos, repeat this until you have filled the cake tin.

Finish with a layer of Oreos to make a cookie base for the layer cake.

Leave the cake in the fridge overnight, or, for at least 4 hours to make sure it sets.

Remove the layer cake from the tin and finish with a dusting of coco powder and a liberal sprinkle of Chocolate Vermicelli.

Enjoy