Ingredients for 4 sheets:

• 2 eggs
• 200 g of sugar
• 150 g of oil
• 200 ml of milk
• 25 g cocoa
• 1 tablespoon vinegar
• 1 teaspoon baking soda
• 1 bag of baking powder
• 4 ml of vanilla essence
• 4 ml of rum essence
• 700 – 750 g of flour

Ingredients for the cream:

• 4 eggs
• 150 g of sugar
• 1.5 l of milk
• 250 g of flour
• 200 g of chocolate
• 250 g butter
• A pinch of salt
• 4 ml of rum essence

Method of preparation:

To prepare the sheets:

1. In a bowl, mix the eggs with the sugar and a pinch of salt until the sugar melts.
2. We gradually add the milk, oil, sodium bicarbonate mixed with vinegar and 100 g of flour, in which we also incorporated baking powder.
3. Mix well, then divide the resulting dough into two equal parts.
4. We add the vanilla essence and about 350 g of flour to one side, and to the other side we put the rum essence, cocoa and 300 g of flour.
5. We knead both sides separately and let them rest for 15 minutes.
6. Divide each dough in two and spread 2 white sheets and 2 brown sheets.
7. We bake each sheet separately, on the back of a tray of the mentioned size, for 3-4 minutes, at a temperature of 180 degrees Celsius.

To prepare the cream:

1. We mix the eggs with the sugar and a pinch of salt until they become foamy.
2. Gradually add 100 ml of milk and flour, mixing continuously.
3. Pour the remaining hot milk over the mixture, stirring continuously.
4. Boil the cream over low heat until it becomes thick like a pudding.
5. Melt the chocolate together with the butter, then add them to the hot cream, mixing well.
6. Let the cream cool.

After the cream has cooled, we grease the sheets and assemble them, then place a weight on top of the cake and let it sit overnight before cutting it. We serve the cake sprinkled with powdered sugar on top for an even more delicious look!