Instructions
Step 1: Preheat the oven to 350°F (175°C) and grease two round cake pans.
Step 2: In a bowl, whisk together the flour, baking powder, and salt.
Step 3: In another bowl, cream together the butter and sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Step 5: Gradually add the dry ingredients alternating with milk, mixing until smooth.
Step 6: Divide the batter evenly between the pans and bake for 25–30 minutes.
Step 7: Allow cakes to cool completely before assembling.
Step 8: Whip the heavy cream with powdered sugar until stiff peaks form.
Step 9: Layer the cake with whipped cream and sprinkle crushed cookies between layers.
Step 10: Frost the outside of the cake and decorate with more crushed cookies and chocolate sticks.
Step 11: Chill slightly before serving for best texture.
Storage and Reheating Tips
Store the cake in the refrigerator in an airtight container for up to 3 days. Bring to room temperature before serving for the best flavor and texture. This cake is not suitable for reheating.
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