Oatmeal cookie cake without sour cream

1. We crumble oatmeal cookies with our hands, put them in a bowl. We spread the softened butter to the liver, mix the mass thoroughly. It should become plastic, homogeneous. This can also be done with a blender, it will be faster.

2. The bottom of the split mold is lined with parchment. We spread the oatmeal mass, distribute it evenly, form a low side. We carefully tamper the base, a beautiful and even cut depends on it. If you tamper the cookies badly, when slicing, the base will crumble and crumble. We send the form with the base to the freezer for 15 minutes.

3. In the meantime, we'll make caramel. We put the butter in a small saucepan, send it to the fire. When the butter melts, pour cream to it and pour brown sugar. Bring the mass to a boil with constant stirring. We continue to cook the caramel for 8 minutes on very low heat, constantly stirring so that the mass does not burn.

4. Then remove the saucepan from the fire, cool the caramel. Pour half of the portion onto the base of the cake, level it. Caramel will quickly seize, as the base has already managed to harden well. We send the form back to the refrigerator.

5. Well, now let's prepare the filling. To do this, wash the apples, dry them. Peel the skin, cut out the core with seeds. Cut the apples into small cubes. We put the cream cheese in a bowl, pour sugar here. Beat the ingredients with a mixer. Beat the cooled cream to a dense consistency. Combine the whipped cream with the cheese mass, mix gently. Put the apples into the resulting mixture, mix again.

6. Spread the resulting paste on a cooled base with caramel. We send the cake to the refrigerator for 4 hours. After the specified time, carefully remove the cake from the mold, cut into portions. Before serving, pour each piece with the remaining caramel.

Enjoy!