Prepare the chocolate sponge cake according to your favorite recipe or according to the sponge cake recipe on the site.

Cut it into 3 countertops about 1 cm thick - by the way, this pandispan is cut very well and quickly.

Prepare the White Chocolate Custard.

Take the round tray with the removable walls (in which you baked the pandispan) and cover the walls with food foil, let it come a little on the bottom of the tray, but not completely - so you can take it out when the cake is ready.

Put the first countertop - usually I put the countertops in reverse order - the top cut I put at the base of the cake and the bottom I put it on top because it has a smoother surface.

Put half of the cream composition on the counter and level a little.

Put the second countertop and the rest of the cream.

And last comes the 3rd countertop, ie the most level and straight - the one at the base of the pandispan.

We prepare the glaze:

- In a smaller saucepan put the chocolate, milk and sugar. Put on the fire and mix until completely dissolved and homogenized, use a whisk if it does not work with a spoon.

When it becomes a homogeneous composition, add the butter, incorporate it completely and then take the icing off the heat.

Pour it over the surface of the cake, level it carefully with a spatula or spoon.

Melt the white chocolate and put it in a thicker bag.

Cut the top of the bag and carefully draw with chocolate concentric circles over the cocoa icing.

Then form the spider - with a toothpick draw lines starting from the middle of the cake.

And ready, put the cake in the fridge for 2-3 hours minimum.

After this time, remove the walls from the detachable form, remove the food foil and carefully move the cake with the paddles on a cake tray.

And the promised slice of cake :)

Good appetite!