Take all the ingredients and keep it ready. Grease the cake tin and preheat the sauce pan for about 10 minutes in low to medium flame.

Combine all the dry ingredients: all purpose flour, finely crushed 1/2 cup almond, baking powder, baking soda, salt and milk powder. Sift all these dry ingredients in a bowl and keep it ready.

Beat eggs with sugar for 6-7 minutes. Then add sunflower oil, milk and vanilla extract. Mix it slowly with a spatula.

Add the mixed flour part by part to the creamed mixture and blend well till no flour remains.

Pour the creamed mixture into the greased cake pan. Cook it in pre heated saucepan in low flame for 35-40 minutes.

Remove cakes from pan and allow to cool for about 10 minutes, then remove to cooling racks to cool completely. Make icing while cakes cool. Cut the cake into 3 or 4 layers.

Beat whipping cream until stiff and add crushed almond into it. Mix it well.

Place 1 cooled layer on a cake stand or large plate, Sprinkle some sugar syrup and cover the top with a 1-inch thick layer of Cream Filling. Top with the 2nd cake and continue the process till the last layer of cake.

Cover the top with a thick layer of cream.

Arrange the almonds, cookies etc on top as you wish. Refrigerate until ready to serve.