Oreo Salted Cream Cake Exclusive

Prepare an 8-inch chiffon cake in advance (you can refer to the recipe for an 8-inch cake base).

Remove the cream from the Oreo cookies and crush them with a rolling pin for later use.

Add sea salt and white sugar to the light cream.

Whip until about 70% stiff, add crushed Oreo cookies, and continue whipping until the cream is about 90% stiff.

Fold the whipped cream evenly and put it into a piping bag.

Cut the cake layers and set them aside.

Place a slice of cake base and evenly spread the cream on it.

Place another cake layer on top.

Then spread the butter evenly.

The last piece of cake base is also placed on top, and cream is piped on the sides and surface.

Smooth and scrape the cream evenly.

Materials are limited, just decorate it casually.

Finished product.

Finished product.

Finished product.