Break the biscuits with a blender and sieve them for later use.

Beat the light cream to 60% in the same direction, add condensed milk and vanilla liquid and continue to beat to 80%, that is, after the eggbeater is picked up, the cream is in a peak shape of more than 90 degrees, and the cream on the eggbeater will not drip.

Screen a layer of cake crumbs at the bottom of the mold with a strainer.

Put the whipped cream into the flower squeezing bag (if not, you can put it into the fresh-keeping bag and cut a hole in the corner), squeeze a layer of cream evenly on the cake crumbs and smooth it with a spatula.

Sift a thin layer of bread crumbs on the spread cream.

Repeat steps 4 and 5 until the materials are all over the mold or used up. Remember to sprinkle crumbs on the top floor.

You can spread a favorite pattern on it with cocoa powder (I'm making an anniversary cake here). Freeze for at least 5 hours, preferably overnight.

Blow around the mold with a hair dryer or draw a circle on the edge of the mold with a knife, and you can easily take out the cake. Soak the knife in warm water to dry, and you can cut a section. )。 Let it stand at room temperature 15-20 minutes before eating.