Prepare the dough. Mix sugar and egg, plus 2 protein from those two eggs, which we will need for the cream No. 2, add the flour, baking powder, starch, cocoa, vegetable oil and slaked soda. The dough should have a consistency reminding sour cream. Pour the resulting mass in a baking pan (preferably not less than 5 cm in height). Put in the microwave oven (power 750 W) for 5 to 6 minutes. Pierce with toothpick to verify the readiness of the cake. Cut slightly cooled cake into maximum number of cakes. Proceed to the preparation of creams.

Cream No. 1. Creamy milk. Mix milk and powdered sugar in a container and heated slightly (do not boil!) Add to the sour cream (fat sour cream choose any, I take 20%) and whisk with a fork or a little whisk.

Cream No. 2. Custard. The cream is cooked for about five minutes without any problems))). Mix the powdered sugar with the 2 yolks, add milk 300 ml (the amount of milk added will depend on the consistency of the cream, and of course his number) and flour 20 gr. Mix thoroughly and put in a microwave oven (power 750 W) for 5 to 6 minutes, but every 1.5-2 minutes, remove and mix cream. It turns out to be sweet cream)))

Back to our cake. Cut it on a maximum number of cakes and put them in a deep form, in turn lubricating them with different creams. For the soft and juicy parts I take one cake, break it into small pieces and soak them cream first.

Then cover with our layer-crumb following the biscuit and pour the entire cake with the remaining cream first. For small decorations I pour the melted chocolate paste the top half and randomly smear))) Put the cake for an hour in the fridge. Although I don't always have the patience to wait the hour :-) Well, if the cake will stay even longer, for those with a sweet tooth this will be a real pleasure...