Separate the egg whites from the yolks. The bowl for the egg whites must be completely clean — no oil, no water, and absolutely no egg yolk.

Place the bowl of egg whites in the freezer for 5 minutes to make whipping easier.

Remove the cream filling from the Oreos and crush them into fine crumbs.

Preheat the oven to 130°C (top and bottom heat) for 10 minutes.

In a large bowl, whisk together the corn oil and milk until fully emulsified — the mixture should be smooth with no visible oil.

Sift the flour-cocoa mixture directly into the bowl. Using a whisk, mix in a gentle Z-shaped motion until no dry flour remains.

Add the egg yolks and continue mixing in a Z-pattern until you get a smooth, glossy batter.

Add a few drops of lemon juice to the cold egg whites.

Using an electric mixer on medium-high speed, beat until large bubbles form, then add the first third of the sugar.

When the bubbles become finer, add the second portion of sugar.

Once lines appear in the meringue, add the final portion of sugar and continue beating on low speed until stiff peaks form — the peak should stand straight without drooping. Avoid under- or over-whipping.

Add one-third of the meringue to the yolk batter and fold gently from bottom to top.

Pour the mixture back into the remaining meringue and fold until evenly combined and fluffy.

Transfer the batter into a 6-inch cake pan. Tap the pan 3–5 times to release large air bubbles, and pop any surface bubbles with a toothpick.

Bake at 130°C for 60 minutes, then increase the temperature to 150°C and bake for 10 minutes.

Immediately remove the cake from the oven and invert it onto a cooling rack. Let it cool completely, about 30 minutes.

Add the heavy cream, sugar, and sifted cocoa powder into a bowl. Whip on medium speed until the cream forms soft peaks with visible lines. Stop as soon as it reaches this stage so it doesn't become grainy.

Transfer to a piping bag.

Slice the cooled cake horizontally into 3 even layers.

Place the first layer on a plate, pipe a layer of chocolate cream, and sprinkle with Oreo crumbs and chocolate pearls.

Add the second layer and repeat.

Place the final cake layer on top, pipe cream over the surface, and decorate with anything you like — cookies, chocolate wafers, pretzels, or nut-coated chocolate balls all work beautifully.