The cooled cream mix with powdered sugar. Into the cake pan ranks layer biscuits with dimensions 20x20 cm. Sprinkle with half the rum. Top very carefully spread the ice cream, which should be slightly loose, it can be smeared. Spread top and gently sweet. Arranges is another layer of biscuits and sprayed with the remaining rum. Top and sides covered with shattered cream. Sprinkle with chocolate sprinkles. The cake is placed in the freezer for about 1 hour. The decoration is optional - can decorate with fruits in season. * The pastry should be prepared for the quickest way to not melt the ice cream.