Heat 2/3 cup (150 ml) of the confectionery cream in a suitable container. Remove from the stove before boiling point and add the crumbled chocolate.
Stir the sour cream lightly with the sugar and vanilla sugar using a whisk. After the mixture with the cream and chocolate cools, add the beaten sour cream to it.
Beat the rest of the confectionery cream to stiff peaks with a mixer. Carefully add it to the above-mentioned cream and stir until homogeneous.
Arrange the biscuits in a rectangular form with a ring after dipping them in milk. Pour part of the cream mixture on top.
Arrange biscuits again, cream, etc... until out of products. At the very top, smear the cake with cream and make figurines using a fork or cheese cutter. Leave thus prepared cake in the fridge for 5-6 hours.
After releasing it from the ring, decorate as desired. I decorated it with chocolate sprinkles and Haribo jelly beans.