How to cook
Prepare a 9 1/2″ (24 cm) diameter cake form. Carefully cut the rolls thinly. Start arranging them along the sides of the form, upright.
Then cover the bottom of the form with them as well. Pour the milk in a pot on the stove but set aside 4/5 cup (200 ml) of it.
In a bowl, add the puddings, eggs, sugar and flour, stir well. Add the set aside milk and beat with a whisk until smooth.
Gradually, add this mixture to the hot milk on the stove, beating with a whisk nonstop until you get a cream that's thick enough.
Remove from the stove and add the vanillas. Then, once slightly cooled, pour the cream on top of the first layer of Swiss rolls in the form.
Arrange 3 layers of Swiss roll slices with cream in between them. Decorate with grated chocolate and chocolate sprinkles before it cools completely. Place thus formed cake in the fridge for a few hours.