How to make
For the 1st cream, dissolve the pudding packets in 2/5 cup (100 ml) milk. Pour the rest of the milk in a pot and put it on low heat to boil along with the sugar.
Once boiling, add in the dissolved pudding while stirring nonstop and boil until thickened. Remove from the heat and leave it to cool, stirring periodically.
For the dough, beat the eggs with the sugar to fluffy cream using a mixer. Add the milk, oil, cocoa and stir. Add the sifted and mixed together flour and baking powder and stir well.
In a rectangular tray, laid out with baking paper, distribute the cocoa mixture, distribute the cooled pudding with a spoon on top and place the tray in a preheated 360°F (180 °C) oven to bake 40 min. until ready.
In the mean time, for the 2nd cream, beat the sour cream, powdered sugar and vanillas.
Take the cake out and leave it to cool for 15 min. Distribute the cream mixture on top evenly. Leave the cake to cool completely, cut it into squares and serve.
