For the Cake:
3 eggs
1 cup sugar
0.5 tsp vanilla sugar
1/3 cup warm milk
80 g melted butter (or 2 tbsp butter)
1.5 cups flour
3 tbsp cocoa powder
1.5 tsp baking powder (or 1 tsp baking soda mixed with 1 tbsp vinegar)
For the Cream:
2 packets vanilla pudding
900 ml milk
1/2 cup sugar
Beat the eggs with the vanilla and regular sugar using a mixer or whisk.
Add the warm milk (I just used milk at room temperature) and melted butter.
Mix well.
In a separate bowl, combine the flour, cocoa powder, and baking powder.
Gradually add the dry mixture to the egg mixture, stirring well.
Pour the batter into a greased and floured rectangular baking dish measuring 30×40 cm (about 12×16 inches).
Bake for 30-40 minutes in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit).
Once cooled, use a knife and spoon to create evenly spaced holes in the cake.
Crumble the removed cake pieces into crumbs.
Prepare the cream.
Dissolve 2 packets of vanilla pudding in 100 ml of milk.
Bring 800 ml of milk to a boil, add 1/2 cup sugar, and stir.
Reduce the heat and slowly pour in the pudding mixture while constantly stirring, cooking until thickened (about 10-15 minutes).
Let the cream cool, then pour it into the holes in the cake, using the remaining cream to cover the top of the cake.
Sprinkle the cake with the crumbs.
Refrigerate overnight.