Cream cake with cookies

Ingredients:

Vanilla sponge cake

• 220 g of butter at room temperature, plus more for the pan
• 3 cups of premium flour, plus more for the pan
• 1 tbsp baking powder
• 0.5 tsp salt
• 1.5 cups of sugar
• 4 large eggs at room temperature
• 1 tbsp vanilla extract
• 3/4 cup heavy cream

White chocolate buttercream

• 170 g white chocolate, finely chopped
• 330 g of butter at room temperature
• 1 tsp vanilla extract
• A pinch of salt
• 3 cups powdered sugar

Assembling the cake

• Vanilla sponge cake (recipe included), baked and cooled
• 15 any sandwich cookies, crushed

Preparation:

1. Make creamMelt the white chocolate in a microwave-safe bowl and microwave for 30 seconds, stirring until smooth. Let cool slightly. In a large bowl, beat the butter, vanilla, and salt with a mixer on medium speed until smooth, about 1 minute. Add the melted white chocolate and beat again. Gradually add the powdered sugar and beat until smooth.
2. Assemble the cakePlace one cake layer on a flat plate; spread 1 cup of frosting and sprinkle with 0.5 cups of crushed cookies. Top with the second cake layer. Cover the entire cake with the remaining frosting and sprinkle with cookies.

3. Vanilla sponge cake

   
   Preheat oven to 180°C. Grease two 20cm round cake pans with butter and line the bottoms with parchment paper; grease the parchment and dust with flour, tapping off any excess.
   
   In a bowl, combine 3 cups of flour with the baking powder and salt. In a large bowl, beat 220g of butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs one at a time. Mix in the vanilla.
4. Combine 0.5 cups of water with the cream in a measuring cup or bowl. Fold the flour mixture into the creamed butter in 3 batches, alternating with the cream.
   
   Divide the batter between the prepared pans. Bake the cakes until golden brown and springy, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes, then remove from the pans and cool completely. Remove the parchment. If necessary, smooth the tops of the cakes with a long serrated knife.