Cool gradually with occasional stirring so as not to form a crust on top and pieces from gelling. For the yellow cream, mix the egg yolks with sugar, vanilla, thickener and flour, add about 1.5 dl of milk and boil the rest of the milk.
Pour the egg and sugar mixture into the boiled milk and cook while stirring until it thickens. Help yourself with the mixer, because that way the cream will not have lumps. Add mixed margarine to the cooled cream.
For the chocolate topping, melt the chocolate with margarine and oil. Cool a little. Put one half of the biscuit on the tray, cover it with red cream, then with yellow cream.
A thin layer of chocolate topping goes over the yellow cream (spread it with a spoon), then repeat everything together. At the end, whipped cream and decoration. Cool well (preferably overnight) and enjoy every bite…
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