PREPARATION FRIDGE CAKE

1. Place the milk and sugar in a saucepan and heat slowly over low heat, keep stirring until the sugar dissolves.

2. Strain the cocoa and cornstarch through a sieve and then strain a second time through the sieve directly into the pot.

3. Whisk until there are no more lumps.

4. Stir over low heat for about 10 – 15 minutes until mixture becomes thick in consistency like custard.

5. Remove from heat and allow to cool.

6. Once the custard is cool, whip the heavy cream with a mixer until stiff and then fold it in.

7. Add vanilla paste and gently fold everything together.

8. Line a cake pan with plenty of cling film, making sure there is still plenty of it hanging out of the right and left sides of the baking pan so you can cover the cake tightly.

9. Spread the chocolate cream on the front and back of the first and last cookies in a row and place them lengthwise in the pan.

10. Spread the rest of the cookies with the cream on one side only. Continue until all the cookies are used up.

11. Reserve some of the chocolate cream and spread it all over the cake the next day.

12. Cover the cake completely with the cling film, pulling everything tightly so that the cake does not fall apart.

13. Place in the fridge overnight with the rest of the chocolate cream.

14. The next day, remove the cling film and coat the cake all over with the remaining chocolate cream and sprinkle with cocoa powder.

15. Melt the white chocolate in a water bath, put it in a piping bag with a fine nozzle, and decorate the cake.

16. I added some basil flowers from the garden as decoration.

17. Decorate with whipped cream and fruit, such as blueberries, if desired, and serve with a cup of hot tea or coffee.