Wheat sift flour with baking powder, potato starch, cocoa powder good quality, a pinch of fine salt. It is possible to increase the quantity of cocoa powder if you use less of the concentrated product.

Beat eggs with sugar in a magnificent mass. Gradually add sugar and continue to beat until the formation of stable foam. Whipping time depends on the capacity of the mixer.

To combine dry and liquid ingredients, stir until smooth.

Baking tray lay a baking paper, pour the batter, flatten. Bake in a preheated to 180 With oven until ready (test on a dry splinter). Remove the paper, cool.

To prepare the cream: boil the pudding half a pack "dry Mix to prepare the pudding with vanilla" from "HAAS" and 250 ml of milk. To do this, connect the contents of half a sachet (20 g) with 4 tbsp milk and 2 tbsp sugar. Mix thoroughly until lumps disappear. The remaining milk bring to a boil. Remove from heat and while stirring pour in the milk to the mixture. The resulting mixture bring to boil and cook for one minute. To cool with constant stirring.

Butter room temperature beat slightly, continuing whisking add the chunks of chilled pudding, then add condensed milk (without vegetable fats). All beat up. The cream turns thick with a creamy vanilla flavor.

A metal ring to cut out shapes (12 pieces) of larger diameter and from scraps to cut out shapes of smaller diameter. For fans of wet baking you must do the impregnating your taste, my version is a dessert for adults treated with undiluted liqueur Baileys, which will give an additional creamy taste of caramel and whiskey. Lubricate each slice of sponge cake with cream, combine together 2 biscuit, Boca coat with cream and roll in coconut.

To prepare glaze, you can use the "Chocolate glaze" from "HAAS". For the lack of chocolate to break into pieces, add a few tablespoons of cream and heat on low heat until chocolate is completely dissolved, mix well. Pour the brownies on top of chocolate icing.

From scraps of biscuit and cream you can cook a small cake. The form for baking cake cover with cling film, on the bottom tight to put the pieces of biscuit, avoiding voids, soak with syrup, spread a layer of cream. Then put another layer of scraps, tightly laying each piece, soak with syrup, spread cream, then another layer of sponge cake. Wrap with foil, chill in fridge, turn on a dish, cover with remaining cream, sprinkle with sponge crumbs.