First I want to tell you about the different variants of Assembly of this cake. You can cook it in three layers and simply fluff every cream and you can cook two cakes and assemble, as I am one of the cakes cut into cubes, coat them with cream and fill the second cake. Also choose where to add the cocoa in cakes or in cream. I think if you add in the cream would be less sweet. About the cream - it will fit any, but preferably thicker than that between the cakes it turned out a sufficient amount. I really like milk cream, whose recipe is given here. In fact it is thickened with flour condensed milk, which nedomlel of sugar (compared to normal milk, don't think the cream is not sweet). Prepare the cakes. Flour mixed with baking soda, hydrated throughout the yogurt, add sugar and cocoa (optional). Mix well with a spoon to eliminate lumps. Divide the dough into 2-3 parts and in turn bake the cakes until Golden color and test on a dry toothpick. (I have a gas cared no more than 30 minutes). They climb well and remain soft. Prepare the cream. Here is almost classic cooking Bechamel. Who likes to eat this sauce, he may not even read the method of preparation. In nonstick deep dish, heated on slow or medium heat, boil the flour vegetable oil (7-12 spoons, as it will) (not more minutes), GRADUALLY adding the milk gradually to thin the flour a lot. Milk you need to pour a little! Better less than more. If milk is poured too much, the lumps will not be removed. After adding all the milk pour in the cream and the sugar quickly, stirring continuously with a soft silicone spatula (her best), cook until thick. Readiness check: if smeared with cream blade swipe, the trail should not disappear. Remove the cream from heat. Upon cooling it will thicken and become soft, but not even sticky. That's what the cream.

Put the cake together. One of the cakes cut into cubes about 1.5 x 1.5 cm 2/3 of these cubes, mix with 1/3 of the cream. Stir so that the cubes soaked. Everything is done quickly, otherwise the cream will thicken! From the second cake to cut out the top with the crumb, leaving the bottom and sides. The tip to put off and to put on the bottom of the cubes with the cream, spreading through the edges of the remaining cubes "wall".

On top of everything else fluff cream, put the top, spread it with cream (I flavored it with chocolate).

Well to disguise the top edge of the sides and the remnants of the cream. The cake is ready! It can be served immediately. In this photo, the cream is already frozen.

Cut. The cream obtained a sufficient quantity. The cake is not dry.