How to make
Mix the milk, sugar and scraped vanilla pod (insides and pod itself) and put them to heat up. Once boiling, add the starch or flour, which you've dissolved in a little milk. Stir to thicken, take it off and mix well with the liquid cream.
Separately, beat egg yolks and add them gradually, while constantly whipping, to the cream which you've removed from the heat. Put the container with the cream on the switched off stove top and stir until well thickened, but do not boil. Cover the prepared cream with transparent foil and leave aside to cool.
For the layers, mix the crushed biscuits with the soft butter until completely homogenized and you get something like loose crumbs. Add a little cinnamon and cocoa if desired, but not too much.
Lay out a rectangular cake form with cellophane. Roll out some of the biscuit mixture on top to make 2 identical cake layers the size of the form. This is done in order to obtain a tight cake layer that won't fall apart. Pour half of the cream in the form and put one cake layer on top, then cream again and the 2nd cake layer.
Put the cake in the freezer until it freezes for several hours. Then take it out, invert it into a tray and remove the foil. On top, you can make decoration of grated chocolate or sprinkle it with cocoa.
