• 9" spring form cake pan
• Electric mixer
• Large plastic bag to line pan
• Three 9" cookie discs (can be purchased at the Little Aussie Bakery & Cafe, or you can adapt and use your own cookies)
• 1 quart heavy whipping cream
• ¼ cup sugar
• 1 teaspoon vanilla extract
• 1 – 2 chocolate cookies
• Up to ¼ cup GF chocolate chips (you will have to check ingredients; they won’t say GF on the bag)
• Berries of your choice to decorate.
1. Pour cream into chilled mixing bowl and begin whipping.
2. Continue whipping as you gently pour sugar and vanilla into cream.
3. Whip until firm.
4. Put spring form cake pan together and line with plastic bag (ensure bag has sufficient excess to easily contain the three cake rings and be tied off around them).
5. Take one cookie disc and completely cover with a thick layer of whipped cream
6. Place the covered side into the base of the plastic bag lined cake tin. This is the top of your cake.
7. Cover the other two layers in the same way and stack into the cake pan on top of the first.
8. Pull as much of the bag out of the pan as possible, ensuring that there are no folds of the bag caught between your cake layers.
9. Tie off the bag.
10. Place entire cake pan in the fridge to soak overnight.
11. After at least 8 hours, remove from fridge and open the bag.
12. Place a large plate upside down on top the cake pan.
13. Turn the cake upside with the plate underneath the pan.
14. Disassemble the cake pan, and remove the plastic bag from the cake.
15. Cover the outside of the cake with the leftover whipped cream using the spatula, ensuring that all layers of cookie are completely covered.
16. Crumble a chocolate cookie and sprinkle crumbs over the outside of the cake as decoration.
17. Press chocolate chips into the outside of the cake at random to taste.
18. Decorate the top of the cake with berries of your choice.
19. Eat with great gusto!