In a large mixing bowl, combine the double cream with the icing sugar. Whisk the mixture until it becomes thick and forms stiff peaks. This will be the creamy base for your cake.

Begin by spreading a thin layer of the whipped cream mixture at the bottom of your cake tin. Place a layer of Oreos on top, ensuring they are arranged snugly, then follow with a thicker layer of cream.

Repeat the layering process twice more, making sure each cream layer is spread evenly over the Oreos. Finish with a final layer of cream, smoothing it across the top to create a clean surface.

Refrigerate the cake for at least four hours, allowing the layers to set. Once chilled, it's ready to be served and enjoyed!