Milk Cuts

Sieve the flour, cornstarch, baking powder and cocoa and mix. Separate eggs. Beat the egg white into the egg whites and, when it is almost stiff, pour in the sugar and vanilla sugar. Continue whipping until the sugar is dissolved. Stir the 3 egg yolks into the egg whites. Then fold in the cocoa-flour mixture (not all at once, always gradually)

Line a baking sheet or baking tin with baking paper and spread the batter on it. (even and rectangular).

Bake at 180-200 degrees (my oven is older, I set it to 200 degrees) for 10 minutes. Let cool on a wire rack. Peel cold from the baking paper and cut in half (so we have a base and a lid)

Place a rectangular cake ring around the base. Drizzle a cap of rum over the bottom and lid.

Mix the cream cheese (I took the Buko Skyr. You can also use other manufacturers) with the sugar and lemon juice.

Whip Rama Cremefine with vanilla sugar and fold into the cream cheese mixture. Spread the cream on the bottom and place the lid on it and press it down.

In the refrigerator for at least one night. The cocoa base is getting softer every day. You can also put it in the refrigerator for 2-3 days. Then it's perfect.