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Make the cream first. Mix well: caster sugar, salt, cocoa and vanilla. Add water, mix until the ingredients are smooth and the sugar dissolves. Put the pan on low heat and immediately add the semolina in the rain, stirring constantly, so as not to form lumps. Continue mixing when the composition begins to thicken, so as not to stick to the bottom of the pot. When the cream has thickened well, remove from the heat and stir in it from time to time, so as not to form a lump, until it cools down a bit.
When the cream has cooled, add the margarine, little by little and mix until smooth. Finally, the rum essence is added, according to taste.
Open the can, remove the peach halves and put them in a strainer, and the syrup will be used to syrup the biscuits. Syrup the biscuits, one by one, for 4-5 seconds in the canned syrup and place them, as a first layer, on the plate.
Grease the first layer of biscuits with cream and continue assembling the cake with alternating layers of biscuits and cream.
Grease the cake with cream and then decorate with peaches well drained of syrup and previously cut into the desired shape, so that each portion is beautifully decorated.
Leave the cake to cool for a few hours, then slice and serve.
If you want the cake to be taller, first check how many biscuits you need for one layer and multiply their number by the number of layers you want. I had 4 layers with 16 biscuits / layer and it seemed enough, and the cream was enough and without economy.
You can also use jam for the middle layer of filling. In this case, you will reduce the amount of previously prepared cream accordingly.
Pour the semolina in the rain as soon as you put the pan on the fire. The gray swells relatively quickly and the one added at the end, after the composition has started to thicken, could remain raw, if you do not do so.
Stir the cream permanently, while it is on the fire, so that it does not stick to the bottom of the pot and does not form lumps.
Stir the cream even after you have taken it, well thickened, off the heat, so that no lumps form.
Add the margarine when the cream has cooled, mix it and then add the essence to taste. The rum one is best suited for cocoa cream, but if you don't like it, you can make another choice.
You can also syrup the biscuits in another syrup, but it would be better to use the one from the compote, possibly diluted a little with boiled and cooled water, in which you add a little sugar, to taste (sometimes this compote syrup is not too sweet). .
Syruping the biscuits for 4-5 seconds on both sides will soften the cake as much as necessary to make it good.
Drain the peach halves well (possibly you can use an absorbent napkin) and cut them in advance, in whatever shape you want.
Let the cake cool for a few hours before serving and serving. Each portion should have a peach decoration.