How to cook
For the first cream, heat the milk with the sugar and vanilla over medium heat. Beat the yolk and starch in the cherry syrup and pour this mixture in a thin stream to the hot milk. Stir over low heat, until it thickens and then add the butter (the amount of sugar may vary depending on how sweet the cherry syrup you use is, if it is too sweet, reduce the amount of sugar)
Mix 3.4 fl oz (100 ml) of milk with alcohol and 3 1/3 tbsp (50 ml) of strawberry syrup and soak the biscuits in this liquid and arrange them in a cake tin with a detachable bottom (9.5″ /24 cm/ in diameter) in one layer, so that there are no gaps. .
Pour the cream and once it thickens, arrange another layer of biscuits.
Prepare the second cream by proceeding in a similar way - heat the milk with the sugar and as soon as it melts, pour a thin stream of starch, beaten well (no lumps) with the strawberry syrup and egg yolk. Stir over low heat, until it thickens, add the butter and when it melts, remove it from the heat.
Hydrate the gelatin in cold water according to the manufacturer's instructions and dissolve it in the strawberry cream. We use it, because this cream is more and in case we pour it in one layer, we must be sure that it will thicken well.
Pour all the cream on the second layer of biscuits (or half of it), by arranging another row of biscuits and finishing off with the other half of the cream.
Leave the biscuit cake for a few hours or overnight and once it cools, refrigerate it.
Unclip the cake tin by first passing a damp knife along the edges.
Use your imagination for decoration. I roast the walnuts in a non greased pan, chop them with a knife and add them to the edges and part of the surface of the cake. Decorate with grated dark chocolate and small pieces of dried strawberries.