How to cook
Cut the ready rolls into slices about 1/2″ (1.5 cm) thick and arrange them on the bottom of a round bowl. You can put foil on the bottom of the bowl for easy moving.
Add the remaining mixture. Dip the biscuits lightly in milk or syrup, or sweet juice and arrange them on the cream. After flipping the cake over, they are going to be on the bottom. After flipping, sprinkle the surface with plenty of powdered cocoa.
Leave it for 2-3 hours in the refrigerator to set.