Multilayer chocolate cookie cake

1

Fresh cream, sugar and vanilla are pouring into the waterless, oilless bowls, and the use of electric mixers is used at high speed until the cream becomes strong。

2

Add cocoa powder and mix it evenly。

3

Prepare a long container for the cake. In the centre of the container, a small amount of cream is used for a long strip, which is used as the base for making the cookie work. Take a biscuit, brush a thin layer of chocolate cream on one side and stick it together with another. Put two sticky cookies on the pre-inserted cream bar. Push it like this until all the cookies are run out, and finally make a long cookie strip in the shape of a stick。

4

Four weeks of cookies covered with the rest of the cream. Put a toothpick and wrap it in the freezer for six hours. Before you eat, put cocoa powder on it, and then make a little bit of fresh raspberry and mint leaves

1. If making the original flavor, simply omit the step of adding cocoa powder. 2. When purchasing fresh cream, make sure to buy cream labeled as suitable for whipping, as some creams cannot be whipped. 3. When whipping the cream, pay attention to its consistency and be careful not to over-whip. 4. During the process, feel free to be creative with the flavor and shape of the cake. 5. Finally, save enough cream to coat the entire cake; the layer should not be too thin. 6. When cutting the cake, ensure that the layered texture of the biscuits is visible. 7. After completion, remember to refrigerate for a long time so that the biscuits have sufficient time to absorb the moisture from the cream, achieving enough humidity to acquire a cake-like texture. 8. A simple way to test if the biscuits are sufficiently moist is to use a toothpick. If the toothpick can easily be inserted into the biscuit, it indicates that the refrigeration time is sufficient.