How to cook
Cut the cake rolls into round slices, about 1/2″ (1.5 cm) thick. Arrange them at the bottom of a bowl in order to form a layer.
Then beat the sour cream with the chocolate spread and the gelatin, which you've melted in a water bath. Separately, make the vanilla cream for biscuit cakes, following package directions.
Distribute the chocolate mixture onto the rolls and smooth out the layer. Do the same for the jam. Dip the biscuits in the milk and arrange a layer of them on top of the jam.
Distribute the white cream on top and decorate with nuts. Arrange another layer of biscuits, which you've dipped in the milk. Put the cake in the fridge for 6 hours. Then invert it carefully onto a platter.