For the sponge cake.

Preheat oven to 180°C

1. Whisk the egg whites until firm. Gradually beat in the sugar, spoon by spoon, and then add the egg yolks, cocoa and baking powder.

2. Grease a baking pan and bake it until golden (approximately 30 minutes). Let it cool.

For cream No. 1.
1. Boil the milk. Take a few spoons out and mix it well with the flour, sugar and vanilla sugar.

2. Then pour into the rest of the milk and cook like a pudding until it’s thick. Let it cool.

For cream No. 2.
1. Beat well the margarine (at room temperature) with the sugar.

*Now mix cream No. 1. and cream No. 2.

For syrup.
Cover the sugar with as much water as needed in order to dissolve. Bring to a boil, stirring occasionally to dissolve sugar until it turns thick. Pour over the sponge cake.

Important: The sponge cake must be cold, while the syrup must be hot. Spread the mixed cream over the sponge cake and cover with the chocolate frosting. Keep in the refrigerator until serving time, cut in cubes.