Turn on the oven to heat up to 170°C. Whisk the eggs, gradually powdering the sugar, for 10-15 minutes until a lush white mass.

Gradually add the flour and mix gently with a spoon or mixer on the lowest speed.

Put the dough, preferably in a detachable form, or greased, or put on the bottom of the parchment. If you don't have a split form, use any other. Put in oven on middle row for 40-45 minutes. Readiness check with a wooden skewer or toothpick. After that, bakwin it is desirable to cool.

Now prepare the cream. Boiled condensed milk, room temperature or below usuram with chilled cream to a uniform consistency and color. Put in the fridge for 10 minutes, than anything you can cover.

At this time, make the topping for the cake. Chocolate break on the slices, add a tablespoon of water, melt, without bringing to a liquid state, in a water bath or in the microwave. After that, put it all in a pastry syringe, if you have no syringe, in positionby a package with cut corner and squeeze out the droplets on the parchment, if you, like me, was under the hand of the parchment, you can take an ordinary dish, cutting Board, etc. Put in the freezer until firm.

The cooled sponge cake cut into two parts. Lower put on platter and pour half of the syrup. Then spread half of the cream, 2 biscuit, 2 pour half of the syrup, and 2 half cream. Put in refrigerator until firm, 2 hours and preferably overnight. By this time, came the chocolate chips, remove them from the freezer and portability on the cake.

The cake was just frozen, will straighten the edge, you can spoon or knife.

Cut into pieces. The cake is ready to serve.

I think this cake will be able to prepare each, minimum effort, maximum enjoyment!