Cream cake with biscuit

Biscuit Ingredients:

5 eggs
5 tablespoons of sugar
3 tablespoons of flour
2 teaspoons of cocoa
50 ml of oil
1 baking powder (10 gr)
250 ml of chocolate milk or skim milk

Cream:

250 gr of powdered powder
500 ml of milk, acid water or cold water
200 gr of sour cream
300 gr of ground biscuit

From above:

part of the first cream
40 gr (bags)
cream cream from chocolate
100 ml of milk
Preparation:

Turn the oven to 200 degrees.
Moisten the belly to pinch and add sugar and mutilate until a solid foam is obtained.
Then add one egg and one mutant.
Immediately then add the oil and moisten.
Add flour, cocoa and baking powder and mix all with a wound wire.
Place paper with baking paper 30 x 20 cm.
Put it to bake for 20 - 25 minutes.
Remove it to cool down while the lump of lukewear takes off the paper, put it back in the tepsy and cover with milk.
If you have a bit longer, the baker will be a bit dry, so if you feel that when the bark absorbs milk, you will still have a little bit of coffin free with a little extra milk.
Mix cream with milk, acid water or cold water, and add acid sour cream
Maybe it's a bit slim.
Then add the milk biscuit and mix.
Leave it for 10 minutes for the biscuit to drink some water from the cream.
Coat the bark with 2/3 of this mass.
Add the milk and whipped chocolate cream to the rest, and so mix together.
Coat over the first fill and put the fridge in the fridge for a few hours to cool.
Cut into cubes and serve.