Put 500 ml of milk in a pot over low heat. Mix the yolks in a bowl with a tablespoon of sugar and add them to the milk on the fire.
In another bowl mix well the sugar (the remaining 22 tablespoons) with the remaining starch and milk (100 ml). We make sure that all the ingredients mix well. Pour this composition over the hot milk from the pot and mix with a whisk until the composition thickens.
Break the chocolate into pieces and add it to the cream, stirring until it melts completely. At the end, add the rum essence and leave the cream to cool.
In a bowl, mix the flour with the baking powder, cocoa and sugar. Gradually add the warm milk, oil and rum essence and mix well until smooth.
Divide the composition into 3 equal parts and bake 3 sheets.
Wallpaper a tray with baking paper and pour the first part of the composition.
Bake for about 10 minutes on low heat. We test with a toothpick if the countertop is ready, we take it out and leave it to cool. We do the same for the other 2 countertops.
After the tops have cooled completely, we start assembling the cake.
Put the first top on a tray, syrup it and add 1/2 of the amount of cream.
Continue with the second countertop, syrup it and add the remaining cream (leave 2-3 tablespoons of cream to cover the edges of the cake). We finish with the 3rd countertop that we syrup.
Prepare the icing: melt the chocolate in a kettle and add a few tablespoons of milk. Mix well until completely melted.
Pour the icing over the cake.
Break the wafers wrapped in chocolate in half (to have sticks of 2 wafers each) and cover the edges of the cake with them.
We tie an organza ribbon around the cake to support the wafers.
We decorate the cake with colored candies and white chocolate.