Slices with semolina cream and peach jam

Preparation steps

• For biscuits: From the ingredients for biscuits, bake two cocoa biscuits in a pan measuring 21 x 30 cm.
• For the cream: Put milk with k.sugar, v.sugar to boil, then reduce the heat and mix the mixture of semolina and vanilla pudding powder, cook until thick. Remove from the heat and wait with occasional stirring (not to form a crust) ) to cool completely. Mix margarine with powdered sugar, mix until light in color and creamy. Combine with chilled semolina cream and chocolate-flavored crumbs.
• Assembling the slice: Coat the biscuit with warmed peach jam. Wait for it to cool down a bit and spread ½ part of the semolina cream on it. Spread the second biscuit with the warmed jam (so that it absorbs better into the biscuit) and place the cream on the semolina cream with the coated side. Press the biscuit a little. Coat the biscuit with warm jam again, then spread with the rest of the semolina cream. Let the cake stand for a day.
• Glaze: Dissolve the ingredients over steam. Wait for it to cool down a bit. Cover the cake on the sides with baking paper, wide enough so that the chocolate stays inside while it is still liquid.
• Star decorations made of chocolate: Pour the melted chocolate on silicone foil. Wait for it to harden at room temperature. Place the mold under a warm tap to warm it up, then take out the star shapes and decorate as desired.