Eurocream biscuit cake

Preparation steps

• Take the margarine out of the fridge at least two hours earlier so that it is soft enough to be whipped into the cream (do not heat it, it should not be melted).
• Mix the sugar, vanilla sugar and eggs with a mixer until a uniform, shiny mixture of light yellow color is formed, which is light and voluminous (my volume tripled during whipping).
• Turn on the hob on the weakest, put the cream in a sherpa with a thick bottom and heat the cream with occasional stirring (it is recommended with a wooden spatula or a cooker). This will take some time, but fortunately, it doesn't have to be constantly mixed.
• While the cream is cooking, break the chocolate into two separate bowls, and you can also heat the milk a little, to make it lukewarm, so that the soaking of the biscuits goes faster.
• When bubbles start to appear on the surface of the cream, test if the cream is hot. If it is, it means that it is ready and you can divide it into bowls with chocolate. Mix the creams well to melt the chocolate. Leave them to cool (they should be lukewarm, so that the margarine sticks better).
• Soak the biscuits in those 2 dl of milk (this part of the recipe is subject to creativity because you can add whatever flavors you like to the milk - rum, coffee, orange ...), one second each and put them in a mold (I used a 26cm diameter mold with a detachable bottom and I had enough biscuits for 3 rows and I even coated the cake with it). When you cover the bottom, cover the edges, I think it looks very nice.
• When the creams have cooled, cut each into thin slices of 100g of margarine and stir with a mixer until you get a slightly lighter airy mixture. If you think that the cream is too heavy and that it will be difficult to spread, add very little milk and continue to stir. Basically, the amount of margarine can be reduced, but considering that the cream base is very rich, I think that it needs to be diluted a little.
• Now the filling begins! Apply one cream to the base, then order another layer of soaked biscuit, then another cream, and if you have any biscuits left, stack it on top as well.
• Whip the whipped cream according to the instructions with the remaining milk and decorate the cake as desired. Tip: try to be patient and leave it in the fridge overnight, it is much nicer when left to stand.