Cook milk, egg, flour, vanilla and butter through boiling, then cool it; divide ready-made sponge cake into 3 portions and put one portion of it in an oval-shaped container; smear one layer of prepared cream and one layer of mashed chestnut on it; add one layer of powdered whipped cream, water, praline, milk and chocolate mixture prepared in mixer; put second part of the sponge cake over it and repeat previous stages; cover its surface with rest of the sponge cake andlet rest at +4 0C temperature for 6 hours; coat outer surfaces with rest of the whipped cream and pour chocolate jelly over it; dress with liquid cream and candied chestnut, and serve
