[Mint chocolate Genuwaz]
Put eggs and sugar in a bowl, mix them well with a whisk, put them in medium-hot water, and heat them to body temperature while stirring constantly with a whisk.

Remove heated egg water from the hot water and collect air with a hand mixer.

Sift together the soft flour and cocoa powder, mix them with a silicone spatula, and then mix the melted butter and mint oil into the dough.

Place the dough in a parchment-covered mold, hit the mold on the floor, and bake in an oven preheated to 170 degrees for about 30 minutes.

The finished Genuwaz is cooled in a cooling net by hitting the floor with a mold, removing air from the mold.

[Mint chocolate ganache] Heat the cream and dark chocolate in the microwave for 30 to 40 seconds.

Add the heated whipped cream to the chocolate and mix thoroughly, then add the mint oil and mix.

[Refreshing cream for sand] Put whipped cream and sugar in a bowl and whip 80% concentration. Add minced mint chocolate and crushed Oreo, mix, and whip tightly. Store cold in the refrigerator until used.

[Whipped cream for icing] Put whipped cream, sugar, mint oil, and food coloring in a bowl and whip it to 80% concentration.
Store cold in the refrigerator until used.

Cut 4 sheets of cooled Genuwaz into 1cm thick pieces.

Place one sheet on a spinning wheel, place an appropriate amount of cream for sand, spread it all over with a spatula, and place the sheet on top. Sand the cake twice in the same process.

After putting up the last sheet, organize the cream overall, and icing it with the cream for sand. When the icing is finished, put it in the refrigerator for about 15 minutes and keep it cold.

After setting the temperature of the ganache to a lukewarm degree (about 34), pour it into the center of the icing cake and spread it out with a spatula.

Decorate the cake with the remaining cream.