Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour a deep 8-inch round cake pan.

Sift the dry ingredients: Sift together the flour, baking powder, and salt in a bowl. Set aside.

Prepare wet ingredients: In a large mixing bowl, beat the eggs for about 1 minute. Gradually add sugar and vanilla extract, and continue beating for 7-8 minutes until thick and pale.

Fold in the dry ingredients: Gently fold in the dry ingredients in three additions, alternating with the melted butter and milk, starting and ending with the dry ingredients.

Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake: Remove from the oven, allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Whip the cream: In a mixing bowl, whip the heavy cream until stiff peaks form.

Prepare the mascarpone mixture: In another bowl, combine the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until smooth.

Fold in the whipped cream: Gently fold the whipped cream into the mascarpone mixture until well combined.

Save some filling: Reserve ½ cup of this lemon cream filling for the cake's exterior.

Torte the cake: Once the cake is completely cooled, use a long serrated knife to slice the cake horizontally into two even layers.

Bottom layer assembly: Place the bottom layer on a serving plate. Spread the lemon cream filling over the top, excluding the ½ cup reserved for the exterior.

Second layer assembly: Carefully place the second layer on top of the filling.

Frost the cake: Spread the reserved ½ cup of lemon cream filling around the sides of the cake.

Decorate the cake: Gently press the vanilla cookie crumbs into the lemon cream on the sides of the cake.

Chill before serving: Chill the cake in the refrigerator for at least 2 hours to set.

Finish the cake: Dust the top of the cake with powdered sugar for a sweet, decorative finish just before serving.