Quick, light and easy dessert/cake, made in half an hour, and eaten in half an hour lol. My children love this kind of cakes and I make them only on their request.

The biscuits I use are simple rectangular tea biscuits, I'm sure you can find them in your place. They will replace the biscuit/sponge cake. The biscuits become soft from the cream and every bite of this cake is a real pleasure - you'll thank me later :)
I used cocoa tea biscuit only to achieve contrast between layers. If you use light biscuits then you can add 1 chocolate in the filling (add it with the butter and melt it). 


  • 300 g (0,7 oz)cocoa biscuits (you can also regular light biscuits)

For the cream

  • 1 egg
  • 50 g (3.5 tbs) of sugar
  • 20 g (2.5 tbs) of flour
  • 20 g (2.7 tbs) of starch
  • 2 teaspoons of vanillin extract
  • 500 ml of milk (2 cups)
  • 50 g (half a stick) of butter


  • 150 g (0.3 oz) of dark chocolate for cooking
  • 150 ml (2/3 cup  or 5 oz) of heavy cream


  1. Mix all the ingredients for the cream with a mixer (except the butter) in a cooking pot. Mix well so that there are no lumps and then put it on a low temperature to cook until cream thickens.
  2. While the cream is still warm/hot, add the butter and mix well. Leave to cool until lukewarm.
  3. In a small rectangular pan, arrange about  1/3 of the biscuits and add 1/3 of the cream. The procedure is repeated 3 times.
  4. Finally, the glaze is prepared, the cream is heated and the chocolate is added. Mix until melted and smooth and then pour the glaze over the cake.
  5. Let it harden well in the refrigerator, then cut it into cubes.