How to make
First make the cream for the cake. Pour the milk in a suitable deep bowl (after boiling and cooling it beforehand) and prepare another container to whip the actual cream.
Dip the old slices of bread in the milk for 1-2 min., flipping them over on both sides. Don't wait for the bread to soak too long, squeeze out the excess milk with your hands and transfer to the other container. Repeat for every slice of bread.
Add the softened to room temperature chocolate spread to the container with bread. Stir well. Add about 1/5 cup (60 g) butter, which you've left to soften at room temperature ahead of time. Add the ground walnuts. Stir to obtain a homogeneous mixture.
Taste it. If needed add more chocolate spread and butter (as desired). If it seems too dry and thick you can add a few tbsp milk. Don't worry if there's small lumps of bread left - they're part of the cream's charm.
Pour a few tbsp of the cream at the bottom of a large plate and distribute evenly using a spatula. Dip each biscuit 1 by 1 for 30 sec. in the milk without waiting for them to soak. Flip them over. Later they'll take in some of the cream as well. Arrange the biscuits onto the layer of cream, then place another layer of cream on top. Repeat until you have 3 layers of biscuits, alternating with layers of cream. Don't forget to put cream along the edges and sides of the cake.
Finish off with cream at the top and smooth out the cake, including its sides.
Optionally you can decorate with chocolate pearls or sprinkles, ground walnuts, coconut flakes. Do consider the nature of the cream when choosing a decoration. Fruits aren't the most suitable.
Leave the cake overnight in the fridge, serve cooled. Consume during special occasions or without one but always be sure to enjoy!
*If you'd like to make a larger cake, simply increase the quantities (2 times for a cake of 16 slices).
