Cool the baked crust and cut it horizontally into three equal thin crusts. Spray each crust with a little milk.
Beat the softened margarine until foamy, then add it to the cooled filling. Whip the whipped cream or sweet cream separately and add the filling if it is too thick (2-3 spoons) and whip again.
Apply the filling on the crust, then the whipped cream, then the crust again, and so on until you use up the material. Finish with whipped cream and decorate as desired (melted chocolate or chocolate dragees or whatever you have).
Leave the cake to rest in the fridge for a few hours before serving.
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