2-3 willing bases (bought or homemade)
1 package chocolate starch (60 g)
8 tsp sugar
800 ml milk
500 ml pastry cream
100 g milk chocolate
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Bisect both the base cross, and if they are thinner and use third, not divide them. Optional can be moist, but not much, so as not to dilute the cream. Then put first base in tathe base and put the cream made from starch with milk, sugar and chocolate, which is placed after the starch is removed from the heat. Second base it cut to less than the first and put it on top. Put the cream layer and rotate so each time we put a smaller base. The top bases them I sealed the clippings from the previous. Finally, cover the entire cake with cream, as we previously left a small amount of decoration, stained with paint and molding on top. Leave to cool nice and ready.