How to cook
Separate the yolks from the whites. Beat the yolks and the sugar with a mixer, add the sifted flour and finally add 3-4 tbsp milk to the mixture.
Put the milk on the stove with the vanilla. It needs to heat up but you still have to be able to put your finger in it. Don't let it come to a boil because the eggs will curdle.
After, add the egg yolk mixture to the milk and begin to stir, best to use a whisk. The stove must not be too hot, so that the cream doesn't burn. It needs to thicken to the point where it isn't too runny or too thick when you pour it out with a ladle.
Once the cream is ready, it's time to remove it. In the meantime, beat the whites with 6 tbsp powdered sugar to snow. Once the cream is fully cooled, add the egg white mixture to it and stir with a wooden spatula.
Begin to assemble the cake. Arrange a layer of biscuits in an oven dish, dipping them in milk first, then a layer of the mixture and so on until you're out of biscuits and cream. Finish off with cream. Sprinkle with cocoa and it's ready to eat.