The below recipe has been double from the video to make 4- 5" layers or 2- 8" layers *remember I only used 3 layers though, I'm not sure why.... hmmmm- confusing! Click here for the 5" Ring Mold
Combine the vanilla with the milk and then sift the baking powder,salt and flour together.
Cream the butter with the sugar until light a fluffy, approximately 3-5 minutes on high speed.
Once the butter and sugar has been creamed sufficiently, you will add in about ⅓ of the sifted dry ingredients to the creamed butter mixture
Next add milk /vanilla mixture slowly while continuing to mix on low speed. Stop the mixer to scrape down the sides of your bowl to ensure you are always incorporating the ingredients evenly.
Once the liquid has been absorbed, you will now go back to your dry ingredients with another addition, repeat with the remaining liquid in the same fashion, and then the last addition of dry ingredients
Add the crushed cookies
Whip the aqufaba to stiff peaks then fold into the cake batter
Pour immediately into prepared pans
Bake in preheated 335° F oven for approximately 25 minutes depending on the size pans you used - but they will start to brown on the edges and be springy to the touch when you gently press the centers
Meanwhile prepare the custard:
Boil the sweet potato until it is super soft
Combine the milk with the arrowroot (if you are using it, it is not 100% necessary if you omit it, you will have a softer setting custard)
Place all the ingredients into a food processor or blender and blend smooth
Assemble the cake as shown in the video
Notes
Cake should stay refrigerated but can withstand room temperatures for up to 4 or 5 hours.
Store leftover cake in the refrigerator for up to 5 days
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/cookies-cream-custard-cake/