CREAM
Add thickener and flour to 2 dcl of milk, mix well and set aside. Add sugar and vanilla sugar to the remaining milk and bring to a boil.
Add the whipped mixture to the boiled mixture and stir continuously to obtain a fine, smooth cream. Add margarine to the cooled cream.
Put the cooled cream on the cooled bistvit (in the mold) and flatten. Leave in the fridge for the cream to harden.
GLAZE
Break the chocolates and add the sweet cream. Cook over low heat, stirring constantly, until a fine mixture is obtained.
Cool well and pour over the cream. Put it back in the fridge again (it’s best if it stays overnight).
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