Whisk the egg yolks with the sugar and vanilla and cook on the steam. When the filling is hot, add chocolate, and stir until it melts. Then, add the chopped butter. Wait until mixture cool down completely. Whisk cold mixture, add 1 dl of sweet cream and mix 2 more minutes.
50 g of whipped cream whip as directed on the bag, and add hazelnuts
Cookies rapidly dip in milk mixed with the rum (they can't get soft). Firstly, line up a row of cookies on the plate, then yellow filling, rasberries, cream with hazelnuts, and and repeat it again. Then, put cake over night in the refrigerator.
Tomorrow, transfer cake to a plate, and make a fence around the cookies soaked in milk and rum. Decorate top with the whipped cream, raspberries and ground hazelnuts.